Salmorejo with Gulf Coast Caviar
Ingredients
- 2½ pounds ripe tomatoes, cored
- 1 clove garlic, peeled
- 1 teaspoon sea salt
- 6 ounces baguette, cubed
- ½–1 cup clam juice
- ½ cup extra-virgin olive oil, plus more for drizzling
- 4 hard-boiled egg yolks, finely chopped
- ¼ cup finely grated Gulf Coast Caviar (bottarga)
Instructions
Salmorejo with Gulf Coast Caviar serves 6 original recipe by ediblesarasota.ediblecommunities.com.
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