Tomato And Bread Soup

• 3 T kosher salt
• 8 plum tomatoes, cored, halved, and seeded
• 1 clove garlic, crushed
• 1 baguette (about 10 oz) cut into large pieces
• 1/2 small yellow onion
• 1 C EVOO, plus more for drizzling
• 2 T sherry vinegar
• freshly ground pepper to taste
• 3 hard boiled eggs, chopped
• 1 1/2 C finely chopped Iberian ham or prosciutto

1. Place salt, tomatoes, garlic, bread and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 C soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved liquid, oil, and vinegar. Pureee until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil

t, tomatoes, clove garlic, baguette, yellow onion, evoo, t, freshly ground pepper, eggs, ham

Taken from www.epicurious.com/recipes/member/views/tomato-and-bread-soup-51205201 (may not work)