Core and roughly chop 680g of ripe tomatoes. Tear 140g of stale crustless white bread into pieces.
Blend with ⅓ cup of olive oil, 1 peeled garlic clove, 1 tablespoon of sherry vinegar, ¾ teaspoon of fine sea salt, and ¼ teaspoon of black pepper for 1-2 minutes, until completely smooth.
Add a little cold water if needed for a thick, spoonable soup. Cover and refrigerate for at least 1 hour.
Chop 2 hard-boiled eggs and 115g of jamón serrano. Spoon over the chilled soup and finish with a drizzle of olive oil.
