Thick Tomato Cream Soup (Salmorejo) - cooking recipe

Ingredients

3 large tomatoes
1/2 French baguette
1/2 cup olive oil
1 -2 tablespoon white wine vinegar
1 egg yolk, raw
1 garlic clove
salt
1 egg, hard boiled
2 ounces serrano ham or 2 ounces iberico ham

Preparation

Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise.
Add salt to taste.
Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .