Andalusian salmorejo, chilled tomato soup

Ingredients

• 450 g of tomatoes
• 1 to 2 cloves of garlic
• 50 g of white bread
• 1 to 2 tablespoons of vinegar
• olive oil
• salt
• diced Serrano ham
• 1 hard-boiled egg

Peel the tomatoes and remove the seeds.

Combine the tomatoes and garlic in a blender or food processor, then add the salt and vinegar.

Soak the bread in water until it is soft, then squeeze out the excess water. Add half of the bread to the tomato mixture and blend until smooth.

Continue to add bread and a little olive oil while mixing, until the soup becomes smooth and creamy.

Let the soup cool, then serve it in a shallow bowl, topped with ham and egg, alongside fresh bread.