Salmorejo Soup with crisp Serrano ham
What you need.
8 Medium Tomatoes (the quality of the tomatoes is one of the most important factors in the taste)
1 Medium Baguette or sourdough bread
1 Cup Extra Virgin Olive Oil (again, quality is important)
1 Clove of Garlic (not too big)
A Splash of Sherry Vinegar (Vinegre de Jerez, although red wine vinegar can be substituted)
A Pinch of Salt
Tomato salsa (tomatoes, chili, spring onions)
Sliced Serrano Ham (or Prosciutto)
Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
Serve in small bowls with tomato salsa and crisp baked ham as condiments.