Cordovan Salmorejo

• 100 grams / 3.5 oz. slightly stale bread (that's about 2 slices)
• 2 pounds ripe tomatoes, roughly chopped
• 1 green pepper, deseeded and roughly chopped (optional)
• 2 garlic cloves, roughly chopped
• 5 tablespoons tbsp extra virgin olive oil + extra for drizzling
• 2-3 tablespoons vinegar, ideally Xeres
• 100 milliliters water (a little less than 1/2 cup)
• To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham

1. Soak the bread in a shallow dish of water for 30 seconds on each side.
2. In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil.
3. Add the cider vinegar, water and a large pinch of salt, then mix again until smooth. If you find your soup too thick, add a little more water.
4. Adjust the seasoning to taste.
5. Pour into a bowl and refrigerate the soup for at least 1 hour.
6. Before serving, drizzle with a little extra virgin olive oil and top with the egg and ham.

slightly stale bread, tomatoes, green pepper, garlic, extra virgin olive oil , vinegar, water, egg

Taken from food52.com/recipes/36424-cordovan-salmorejo (may not work)