Salmorejo

Method

Roughly chop the tomatoes and place in a blender with the stale bread torn into pieces, garlic clove, and sea salt. Blend until completely smooth, then slowly drizzle in the olive oil whilst blending to create an emulsion, followed by the vinegar. Add cold water gradually to achieve a thick but pourable consistency, adjusting to your preference. Pass the mixture through a fine sieve for a silkier texture if desired, then chill for at least 2 hours. Serve in chilled bowls topped with diced jamón and chopped hard-boiled egg, drizzling with additional olive oil.