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Salmorejo Soup with crisp Serrano ham

Salmorejo Soup with crisp Serrano ham

What you need.

  • 8 Medium Tomatoes (the quality of the tomatoes is one of the most important factors in the taste)

  • 1 Medium Baguette or sourdough bread

  • 1 Cup Extra Virgin Olive Oil (again, quality is important)

  • 1 Clove of Garlic (not too big)

  • A Splash of Sherry Vinegar (Vinegre de Jerez, although red wine vinegar can be substituted)

  • A Pinch of Salt

  • Tomato salsa (tomatoes, chili, spring onions)

  • Sliced Serrano Ham (or Prosciutto)

Method:

First Blend:

  • Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

Add bread:

  • Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

Second Blend:

  • Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.

  • Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.

  • Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.

  • Serve in small bowls with tomato salsa and crisp baked ham as condiments.

  • Serve cold!

Enjoy!

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