SALMOREJO

FOUR SERVINGS:

1. CUT THE TOMATOES INTO CHUNKS, THEN ADD THEM TO A BLENDER. BLEND AT HIGH-SPEED, FOR ABOUT 30 SECONDS, UNTIL THE TOMATOES ARE BROKEN DOWN.

2. ADD THE BREAD FROM THE BAGUETTES (NO CRUST) TO THE BLENDED TOMATOES. LET THE BREAD SOAK IN THE TOMATO JUICE FOR ABOUT 5 MINUTES.

3. ADD THE SPLASH OF VINEGAR, PINCH OF SALT, AND GARLIC CLOVE TO THE TOMATO-BREAD MIXTURE, THEN BLEND IT ALL TO AN EVEN TEXTURE.

4. SLOWLY ADD THE OLIVE OIL WHILE BLENDING AT A MODERATE SPEED.

5. ADD ONE HARD-BOILED EGG, THEN BLEND UNTIL INCORPORATED.

6. TASTE THE SOUP AND ADJUST THE SEASONING AS DESIRED.

7. REFRIGERATE UNTIL CHILLED.

8. SERVE IN SMALL BOWLS WITH A SLICED HARD-BOILED EGG AND SLICED HAM AS CONDIMENTS.

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