100g / 3.5 oz. slightly stale bread (that’s about 2 slices)
1kg / 2 lbs ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly chopped (optional)
2 garlic cloves, roughly chopped
5 tbsp extra virgin olive oil + extra for drizzling
2-3 tbsp vinegar, ideally Xeres
100ml water (a little less than ½ cup)
To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham
Soak the bread in a shallow dish of water for 30 seconds on each side.
In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil.
Add the cider vinegar, water and a large pinch of salt, then mix again until smooth. If you find your soup too thick, add a little more water.
Adjust the seasoning to taste.
Pour into a bowl and refrigerate the soup for at least 1 hour.
Before serving, drizzle with a little extra virgin olive oil and top with the egg and ham.