Salmorejo

• 5 cups ripe Roma tomatoes (800 g)
• 2 cups stale bread (200 g)
• ½ clove garlic
• 1 cup water (250 ml)
• Extra virgin olive oil, to taste
• Fine salt, to taste
• Black pepper, to taste

For Garnish:

• 2 eggs
• 2 slices of prosciutto (preferably jamón serrano)

• Start by removing the crust from the stale bread slices and cutting them into cubes. Place the cubes in a bowl and soak them in about 1 cup (250 ml) of water. Let them soak for about 30 minutes. Meanwhile, peel the tomatoes and cut them into cubes.

  In a blender or food processor, combine the cubed tomatoes, soaked bread (do not squeeze out the water), and the half clove of garlic. Blend until you get a smooth puree.

Add about ¼ cup (50 ml) of extra virgin olive oil, salt, and pepper to taste. Blend again to ensure everything is well combined. The result should be a very creamy and thick soup. Cover with plastic wrap and refrigerate the salmorejo for at least two hours. It should be served very cold!

In the meantime, hard-boil the eggs. Once done, slice or dice them. Cut the slices of prosciutto into thin strips. Serve the cold salmorejo in bowls, garnishing each with the sliced eggs, prosciutto strips, and a drizzle of extra virgin olive oil.