Salmorejo

Ingredients

1 slice stale bread, diced, plus 3 oz (90 g) stale bread, torn into pieces
2 ¼ lb (1 kg) tomatoes, quartered
2 ½ teaspoons sherry vinegar
4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
1 garlic clove
2 teaspoons salt
4 eggs
3 ½ oz (100 g) prosciutto, sliced paper thin
15 basil leaves, slivered

Method

Preheat the oven to 325°F (160°C/Gas Mark 3). Line a baking sheet with parchment paper.

Place the diced bread on the prepared baking sheet and bake until golden brown, about 10 minutes. Set the croutons aside.

In a food processor or blender, combine the tomatoes, torn bread, vinegar, olive oil, garlic, and salt and process until smooth, about 10 minutes. Pass through a fine-mesh sieve into a bowl, cover, and refrigerate to chill.

In a medium pot, combine the eggs with water to cover. Bring to a boil over medium heat and cook for 11 minutes. Drain and when cool enough to handle, peel and finely chop.

To serve, ladle the chilled soup into bowls and top with the prosciutto, chopped eggs, and croutons. Drizzle with olive oil and garnish with basil leaves.