THE GINGER-STUNG TOMATO

(Our Play on Salmorejo - Cold Tomato Cream)

THE GINGER-STUNG TOMATO

Ingredients: 1kg Ripe Tomatoes, 100g Stale bread cubes, 20g Fresh ginger (grated), 2 cloves Garlic, 1 tsp Salt, 1 tsp Smoked paprika, 100ml Extra virgin olive oil, 2 tbsp Sherry vinegar...

Ingredients

  • 1kg Ripe Tomatoes
  • 100g Stale bread cubes
  • 20g Fresh ginger (grated)
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Smoked paprika
  • 100ml Extra virgin olive oil
  • 2 tbsp Sherry vinegar

Cooking Method

  1. The Swell Soak bread cubes in the juice of the tomatoes for 10 minutes.
  2. The Bloom Whisk vinegar, ginger, and paprika with a tiny 10ml splash of water; the acid will release the ginger sting.
  3. The Silk Merge Blitz tomatoes, bread, garlic, and spiced vinegar; slowly drizzle in oil until it forms a thick orange silk.
  4. The Final Flourish Top with raw hard-boiled egg crumbles and crispy jamón bits.

Cuisine: Spanish

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