Salmorejo Cordobes - Spanish Cold Tomato Soup

Ingredients

• 2 pounds heirloom tomatoes
  
• 8 ounces stale bread
  
• 1 large clove garlic
  
• 2/3 cup extra virgin olive oil
  
• 3 tablespoons apple cider vinegar
  
• sea salt to taste
  
• 2 hard boil eggs
  
• serrano ham or prosciutto slices, fried
  

Directions

1. Cut off the crust from the bread, break bread into the pieces and soak in cold water for 10 minutes, squeeze excess water and keep on the side.
2. Put tomatoes, vinegar, sea salt and garlic into the blender and puree, put true fine strainer. (If you have high power blender you are sett)
3. Back in the blender and add bread and slowly pour oil while processing.
4. Keep in the fridge.
5. Serve with diced boil egg serrano ham or prosciutto sliced and fried.