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🍅 Salmorejo with Crispy Pork Strips

380 kcal · 15 min · 4 servings

Ingredients

• 800 g Red Tomatoes
• 80 g White Bread
• 80 ml Extra Virgin Olive Oil
• 1 Stk Onion
• 15 ml Vinegar (Wine or Sherry)
• 5 g Salt
• 150 g Pork Belly Strips (or Pancetta)
• 1 Stk Hard-boiled Egg

Instructions

1. 1. Cut the tomatoes into wedges and remove the hard stems.
2. 2. Soak the white bread in a small bowl of water and squeeze it well afterwards.
3. 3. Fry the pork strips in a pan without fat until crispy and crunchy. Take them out and place them on kitchen paper.
4. 4. Cut the onion into very small cubes. Put the tomatoes, the squeezed bread, the onion, the oil, the vinegar and the salt in a blender.
5. 5. Blend the mixture until it is completely smooth and creamy. Taste and supplement the salt.
6. 6. Chill the soup in the refrigerator for at least 30 minutes.
7. 7. Serve the cold soup in bowls. Decorate it with the crispy meat strips, the chopped hard-boiled egg and a small splash of olive oil.

Nutrition per serving

• kcal: 380
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 22 g