Salmorejo (Thick Tomato and Bread Soup)

• 2 Egg, large
• 1 kg Tomato, very ripe
• 200 g Crusty white bread, preferably day-old
• 1 clove Garlic
• 1 ½ tsp Fine sea salt
• 1 ½ tbsp Sherry vinegar
• 120 ml Olive oil, extra-virgin
• 60 g Serrano ham, thinly sliced

1. Put the eggs in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes. Drain, cool under cold running water, then peel.
2. Core the tomatoes and cut into chunks. Tear the crusty white bread into pieces. Peel the garlic clove and remove the green germ if present.
3. Add the tomatoes, bread, garlic, fine sea salt and sherry vinegar to a blender. Blend until completely smooth, scraping down as needed. With the motor running, slowly drizzle in the olive oil until the soup turns thick, glossy and creamy.
4. Taste and adjust with a pinch more fine sea salt if needed. Pour into a bowl, cover, and chill until very cold and slightly thicker. Serve chilled.
5. Finely chop the hard-boiled eggs and cut the serrano ham into small pieces. Ladle the salmorejo into bowls and top with the egg and ham. Drizzle with a little extra olive oil from the measured amount if you prefer a richer finish.

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