INGREDIENTS

• 1 kg of ripe tomatoes.
• 150 gr of bread with good crumbs.
• 1 clove of garlic.
• 100 gr of our extra virgin olive oil The Palace Blend
• 1 tablespoon salt.
• Iberian ham in cubes to accompany.

PREPARATION

Start by washing the tomatoes, cutting them into quarters and placing them in the blender glass (you can also use a hand blender or a robot). Blend for a couple of minutes until the mixture is fairly homogeneous. Then, pour the tomato juice you have prepared into a bowl by passing it through a strainer so that it is fine and does not incorporate skins or seeds. Chop the bread and add it to the bowl and stir all together so that the bread gets wet. Let it stand for about 10 minutes.

Rinse the glass from the mixer with a jet of cold water, drain it and put the tomato and bread mixture back into it. Also add the peeled clove of garlic and salt.  Crush it for a couple of minutes, and while the mixer is in action, add our Extra Virgin Olive Oil The Palace Blend little by little so that it emulsifies perfectly.

Try it and rectify it with salt if necessary, and you can also add a little water if it’s too thick, although ideally it’s dense enough to hold the weight of the ham accompaniment. Let it rest in the fridge until it is very cold, at least one hour.

Serve it very cold in the dishes and add the ham to taste on top of each one. If you have too much, you can keep it in the fridge perfectly for 3-4 days.