SALMOREJO (cold tomato and garlic soup from Cordoba, Spain, for six)
2 pounds ripe tomatoes
4 thick slices good-quality country white bread (about 8 ounces) crusts removed and bread coarsely chopped
1 clove garlic, peeled
fine sea salt
1 cup extra virgin olive oil, preferably Spanish
2 hard boiled large eggs, peeled and finely chopped
4 ounces serrano ham, finely chopped
1.With a small, sharp knife, core each tomato. Put the tomatoes in a blender and blend to a thick puree. Strain through a sieve to remove the seeds and shreds of skin, then return to the blender. Stir in the bread and let steep for 10 minutes.
2. Add the garlic clove and 1 teaspoon salt and puree until the mixture is smooth. With the machine running, add the olive oil in a thin stream to achieve a glossy, thick soup. Pour the soup into an airtight container and refrigerate for at least 1 hour.
3. Serve in shallow soup bowls, sprinkling a little chopped hardboiled egg and chopped ham into the center of each.
NOTE: Can be made 1 day ahead and kept, covered and refrigerated.