Salmorejo!
1 1/2 pounds ripe tomatoes, cored and coarsely chopped
5 ounces stale (or lightly toasted) bread, crust discarded, inside torn or chopped into bite-sized pieces
1/3 cup extra virgin olive oil, plus more for drizzling
1 garlic clove, crushed and peeled
1 tablespoon sherry vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup water
Garnish:
2 hard-boiled eggs, chopped
1/4 pound diced jamón serrano or prosciutto, finely chopped
In a blender, combine tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper.
Blend on high speed until very smooth, 1 to 2 minutes.
Depending on tomato juiciness, add up to 1/3 cup cold water to reach desired consistency.
Cover and refrigerate for at least 1 hour to chill.
Divide the soup among 4 serving bowls.
Garnish with chopped hard-boiled eggs and ham (if using).
Drizzle with olive oil and sprinkle with freshly ground black pepper.
Serve cold.
Chef Tip:
This can be used as a sauce for grilled seafood, chicken, or meat.
Do not thin with water if using as a sauce.
Add any herbs you have on hand.