Salmorejo

2 pounds vine-ripened tomatoes, halved crosswise

½ pound rustic white bread, crusts removed, bread cubed (1½ cups)

2 garlic cloves, finely grated

1 tablespoon sherry vinegar

¼ cup extra-virgin olive oil (more for drizzling)

Salt

2 hard-boiled eggs, peeled and chopped (optional but recommended)

½ cup chopped serrano ham (optional)

Using a box grater, coarsely grate the cut sides of the tomato over a bowl until only skins remain. Discard the skins. Add the bread cubes to the tomatoes and let sit for 15 minutes until the bread is soft. Add the bread and tomatoes to a food processor along with the garlic and vinegar. Pulse until smooth. With the machine on, gradually add the olive oil. Season with salt and refrigerate until very cold.

Serve the soup with a garnish of the chopped eggs and ham. Drizzle with olive oil.

Serves 4 (or 1, if you are me).