Salmorejo (Creamy Cold Tomato Soup)

2 eggs
2 oz Serrano ham (substitute prosciutto)
1 (8 oz) baguette, stale
1 large clove garlic
2 lbs (1 kg) ripe tomatoes
8 oz (250 ml) extra virgin olive oil
2 oz (60 ml) red wine vinegar
salt to taste

Hard boil the eggs. Place in ice cold water to cool. Refrigerate until ready to serve.

Cut off hard crust from baguette, then cut into slices approximately 1/2-inch thick. Pour about a 1/4-inch water into a large glass baking dish. Add bread slices and allow bread to soak for 30 minutes. Squeeze excess water out of slices and place in a blender or food processor.

Peel and mince garlic and place in food processor. Peel tomatoes and remove seeds. Add to the food processor and pour in vinegar. Process.

Slowly pour in oil while processing. Continue to process until smooth. If mixture is too thick, pour in a bit of cold water while processing. Refrigerate until ready to serve.

When ready to serve: Diced Serrano ham. Peel and quarter hard boiled eggs. Pour soup into four bowls. Sprinkle ham over bowls. Add two egg quarters to each bowl.