Salmorejo (Spanish Chilled Tomato Soup) - cooking recipe

Ingredients

2 1/4 pounds tomatoes, peeled and halved
7 ounces day-old bread, sliced
1 clove garlic, or more to taste
salt to taste
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
4 slices Spanish serrano ham, chopped
2 hard-cooked eggs, chopped

Preparation

Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
Serve chilled tomato soup sprinkled with serrano ham and eggs.