Salmorejo

Method

1. 1

   Puree the tomatoes in a blender, food processor, or using an immersion blender.

2. 2

   Crumble the bread over the tomatoes and let it soak for 30 minutes.

3. 3

   Add the garlic, a pinch of salt, and the olive oil, and puree everything again until a smooth emulsion is formed.

4. 4

   Taste and further season the soup with freshly ground pepper and more salt if necessary.

5. 5

   Place the soup in the refrigerator for a few hours to become thoroughly cold.

6. 6

   Hard-boil the eggs, peel them, and chop them medium-coarsely.

7. 7

   Slice the ham into shreds and fry them until crispy in a dash of olive oil.

8. 8

   Divide the Salmorejo over four plates or bowls and garnish with the egg and ham.