Andalucian Soup

• 4 oz (115g) day-old rustic bread, crusts removed
• 3 tbsp olive oil, plus more to garnish
• 2 tbsp red wine vinegar
• 4 ripe large tomatoes, skinned and seeded
• 1 cucumber, peeled, seeded, and chopped
• 1 red bell pepper, seeded and quartered
• 1 onion, roughly chopped
• 3 garlic cloves
• Salt and freshly ground black pepper
• 2 hard boiled eggs, peeled and chopped
• 2 slices Serrano ham or prosciutto, cut into thin strips

1. Break the bread into pieces and place in a bowl.
2. Add the oil and vinegar, mix well, let stand for about 10 minutes, until softened.
3. Puree the tomatoes, cucumber, red pepper, onion, and garlic with 1/2 cup water in a food processor.
4. Add the bread and process.
5. Season.
6. Transfer to a bowl and chill at least 2 hours.
7. Ladle into bowls and top each with hard-boiled eggs, ham, and a drizzle of olive oil.

bread, olive oil, red wine vinegar, tomatoes, cucumber, red bell pepper, onion, garlic, salt, eggs, serrano ham

Taken from www.cookstr.com/recipes/andalucian-soup (may not work)