Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Salmorejo recipe

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Takes 30 minutes to make, plus chilling

100g stale white bread (1/2 baguette)
3 tbsp olive oil, plus extra to drizzle
2 tbsp red or white wine vinegar
1 small onion, chopped
3 garlic cloves
1 red pepper, deseeded and roughly diced
250g medium tomatoes (about 4), deseeded and chopped
1 cucumber, peeled, deseeded and cut into small cubes
2 hard-boiled eggs, chopped, to serve
2 or 3 thin slices jamón serrano, cut into small slivers, to serve

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1. Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
2. Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
3. To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.

Nutritional info

Per serving: 252kcals, 15.6g fat (3.1g saturated), 9.2g protein, 19.6g carbs, 7.1g sugar, 0.8g salt

Chef's tip

This is best made in a blender; a food processor will work but the texture will be rougher.

Wine Recommendation

Wine note: try a very cold, fresh fino sherry – it has a mouthwateringly dry, almost salty finish.

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