Here's our take on a slightly less traditional Spanish Salmorejo using Brindisa's tomato gazpacho - the perfect compromise for an easy and filling supper.
Add the slices of white bread and confit garlic to a food processor. Whizz them up and once fine, add the litre of Brindisa's gazpacho (well chilled). Pulse quickly.
Pour into a bowl and top with torn slices of our air dried ham and the hard boiled egg chopped into small cubes.
0 servings