Salmorejo

1. 1

   In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.

2. 2

   Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.

3. 3

   Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.

4. 4

   Just before serving, taste the soup and adjust the seasoning with salt. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve.

* Per serving · 4 servings · Values may vary.