Salmorejo

• 6 tomatoes, coarsely chopped
• 2 cloves garlic, chopped
• 1/4 cup sherry or wine vinegar
• 1 cup extra virgin olive oil
• 1 tablespoon salt
• 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water and vinegar for 10 minutes
• 1 egg yolk (optional)
• 3 hard-boiled eggs, peeled and finely chopped
• 3 ounces spanish ham, finely chopped

1. In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.
2. Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.
3. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
4. Just before serving, taste the soup and adjust the seasoning with salt. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve.

tomatoes, garlic, sherry, extra virgin olive oil, salt, countrystyle bread rolls, egg yolk, eggs, spanish ham

Taken from www.epicurious.com/recipes/member/views/salmorejo-50115237 (may not work)