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Description
A refreshing Spanish cold tomato casserole with tender chicken, inspired by the traditional salmorejo soup.
Ingredients
- 4 ripe tomatoes
- 1 clove garlic
- 2 slices day-old bread
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1/2 tsp salt
- 200g cooked chicken breast
- 1 hard-boiled egg
- 50g cured ham (optional)
Instructions
- Blend tomatoes, garlic, bread, olive oil, vinegar, and salt until smooth.
- Chill the mixture for at least 2 hours.
- Chop the cooked chicken into small pieces.
- Slice the hard-boiled egg and cured ham.
- Pour the chilled tomato mixture into bowls.
- Top with chicken, egg, and ham.
- Serve cold.
Notes
- For a smoother texture, strain the blended mixture.
- Add more bread if you prefer a thicker consistency.
- Replace ham with olives for a vegetarian version.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-cook
- Cuisine: Spanish