Salmorejo (Gazpacho!)

Overview: A cold tomato soup from Spain. I had the pleasure of enjoying this on my trip to Andalusia, and haven't been able to have enough of it. It's so simple and flavoursome, but make sure you get some lovely juicy tomatoes as that's the key to this dish.

Nutritional Highlights: High in Vitamin A, C and potassium

Ingredients: 8-10 ripe tomatoes, 1 clove of garlic, 1tbsp olive oil, 1 tbsp malt vinegar, prosciutto ham, 2 eggs, 3-4 slices bread (I use wholegrain), salt.

Method: Chop up the tomatoes into quarters, leave the skin on.

Add these to a mixer/blender and mix for 30s. Your tomatoes should turn smooth pretty quickly.

Chop up the garlic relatively finely and add into the mix along with the olive oil and vinegar, add a pinch of salt. Mix again for a few seconds.

With the bread, tear the crusts off and roughly tear and split the bread into the mix. Add one slice at a time and blend. The mixture should get thicker. After three slices the blend should be just thick enough that it slowly oozes off your spoon.

Boil a pan of water and add your eggs in for ten minutes. Peel and chop the eggs once boiled. Roughly tear the prosciutto up into bitesize flakes.

You ideally want to leave the tomato mixture in the fridge overnight for the flavours to settle. Serve the salmorejo into a bowl, then add the boiled egg and prosciutto as a garnish over the top. All done! Serve cold.