Salmorejo (chilled tomato soup)

Adapted from Spanish-fiestas.com. Serves 4. 7 steps

500g ripe tomatoes	remove skin, chop up (best done with a conical sieve)	Combine. Set the bread aside, blend the wet ingredients, and add the bread to the blender piece by piece until the soup is thick and creamy	Chill soup for a few hours, then serve and garnish.
2 cloves garlic
2 tablespoons sherry vinegar
125ml olive oil
1 teaspoon salt
≈150g stale white bread	remove crusts
garnish
2 eggs	hard-boil, slice
Serrano ham	slice thinly

Use a French stick or similar fine white bread. The amount you need will depend on how stale the bread is.