Chilled Andalusian Tomato and Bread Soup with Egg and Ham

1. Prepare Bread Crumbs

Turn the crustless white bread into fine crumbs using a food processor. Set the breadcrumbs aside.

2. Blend Tomatoes

Blend the tomatoes in the food processor until they transform into a pink cream with tiny red specks from the peel.

3. Combine Ingredients

Add the crushed garlic, extra virgin olive oil, wine vinegar, superfine sugar, salt, and pepper to the tomato mixture. Blend until fully incorporated.

4. Mix with Bread Crumbs

Pour the blended tomato mixture into the bowl of breadcrumbs. Mix thoroughly until the bread has absorbed all the liquid and the mixture achieves a uniform consistency.

5. Chill Soup

Place the mixture in the refrigerator and let it chill until it is thoroughly cold.

6. Garnish and Serve

Just before serving, garnish the soup with a drizzle of extra virgin olive oil, chopped hard-boiled eggs, and chopped jamón serrano or prosciutto.