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A delicious Spanish summer dish!

Rate this recipe 4/5 (25 Votes)


  • 2 pounds of tomatoes
  • 1/2 cup of breadcrumbs
  • 1 garlic clove
  • 1/2 cup of extra virgin olive oil
  • 5 tbsp of sherry vinegar
  • 1/8 cup of serrano ham
  • 1 hard boiled egg
  • Salt


Level of difficulty Average
Cost Average budget


Step 1

Wash the tomatoes, then mash them with some garlic until there are no chunks or large pieces of skin. Pour it all into a strainer to get rid of excess liquid.

Step 2

To the strained tomatoes, add bread crumbs, oil, and salt and vinegar to taste. Let everything marinate 30 minutes in the refrigerator.

Step 3

Pour the mixture into a food processor or blender for 8 minutes on low. Leave it to cool in the fridge and serve cold with the chopped ham and egg.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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