Cooking time: 15 min
Wash the tomatoes, chop roughly and place in a blender. Peel the garlic and add it together with the salt. On high speed blend the mix for 30 seconds or until crushed.
Remove the crusts from the bread and add to the mix along with the vinegar, blending for another 30 seconds on medium speed.
Once the mixture is smooth add the olive oil, blending for a further 30 seconds on high speed. Add salt to taste and then place the mix in the refrigerator allowing to chill.
To serve, add a dash of olive oil to the centre and sprinkle liberally with chopped jamon and boiled egg.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
