Salmorejo (Cold Spanish Tomato Soup With Serrano Ham)

• Salmorejo
• 2 pounds ripe tomatoes
• 2 garlic cloves
• 3 slices of white sandwich bread or country bread
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 tablespoon cider vinegar
• Garnish
• 2 tablespoons chopped Serrano ham (or prosciutto)
• 1 hard boiled egg, chopped
• Croutons

1. Bring 2 quarts of water to a boil in a medium saucepan. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30 seconds, in small batches. This makes removing the skin much easier.
2. Peel and quarter the tomatoes, then put them in a blender. Add the garlic cloves. Soak the bread in water for a few seconds, squeeze it with your hands, and add it to the blender. Puree until smooth, about 3 minutes depending on your blender.
3. Open the blender and add the oil, salt ,and vinegar. Put the top on the blender and puree for 10 more seconds. Pour the soup into a bowl and refrigerate for at least 2 hours.
4. Serve in individual soup bowls and garnish with croutons, Serrano ham, and hard boiled egg. Drizzle with olive oil.

salmorejo, tomatoes, garlic, white sandwich bread, extravirgin olive oil, salt, cider vinegar, serrano ham, egg, croutons

Taken from food52.com/recipes/17711-salmorejo-cold-spanish-tomato-soup-with-serrano-ham (may not work)