Salmorejo with tuna, quail’s eggs and avocado

Preparation

Wash the tomatoes, remove the stalks and chop into pieces.

Add the chopped bread, mix and leave to soak up the tomato juice.

Boil the eggs in salted water for 3 minutes from when the water starts to boil, drain and leave to cool so they can be peeled.

Place the chopped tomatoes and bread in the blender jug along with the peeled garlic, vinegar and salt, and blend until you have a smooth, even mixture. Pass through a sieve and add the oil in a thin stream whilst whisking with a hand whisk or in a food processor to emulsify. Finally, place in the fridge to chill.

Serve the salmorejo alongside the boiled eggs cut in half, the drained tuna and the diced avocado.

Tip: you can prepare the salmorejo in advance, as well as the boiled quail’s eggs.

Alternatively, you can buy ready-made salmorejo; there are some very good brands available on the market.