Roasted tomato Salmorejo soup with Ham
1 Garlic clove
10ml Extra virgin olive oil
Sherry vinegar (to taste)
Salt (to taste)
1 boiled egg
Place tomatoes and garlic on a baking sheet, with salt and a little oil. Roast for 40 minutes at 190 ºC.
Once roasted, remove the garlic and tomato and mash together with the other ingredients. Strain and cool.
Place the cold soup with Cinco Jotas Iberian ham dices into a bowl together with the chopped boiled egg.