Salmorejo

Step by stepInstructions

1. Blend the tomatoes in a blender until completely liquid, about 1 minute.
2. Add the torn bread, garlic, and salt, and blend again until smooth. Let the mixture stand 10 minutes so the bread absorbs the tomato juices.
3. With the blender running, drizzle in the olive oil in a slow, steady stream until the soup is thick, glossy, and emulsified.
4. Add the sherry vinegar and blend once more. Taste and adjust salt and vinegar.
5. Chill at least 2 hours, until thoroughly cold.
6. Serve in shallow bowls, topped with the diced ham and chopped egg and a final thread of olive oil.