Start by peeling the tomatoes. To make it easier, blanch them in hot water for a few minutes.

Meanwhile, use the water left in the pot to boil the eggs for about 10 minutes. They have to be a little hard. Afterwards, drain the water and let them cool.

Then blend together the chopped tomatoes with the water, garlic, vinegar and salt.

When the eggs have cooled off, peel them and then blend them in with the tomatoes etc. This is what will help the salmorejo get that nice texture since we are not using bread. Keep 2 of the eggs for later when you are ready to serve.

Once you start to get a uniform texture, slowly add in the olive oil at a steady pace- and keep mixing until you get a creamy texture.

Stick it in the fridge and let sit for long enough to cool.

Lastly, chop up the remaining 2 eggs into fine pieces and use as a topping to decorate.