Salmorejo (Cold Tomato Soup)

Method

Tap a step when it's done.

1. 1Boil the eggs for 10 minutes, cool them in cold water, then peel and chop finely.
2. 2Cut the tomatoes into chunks and blend for about 1 minute until completely liquid. Pass through a sieve to remove the skins and seeds.
3. 3Tear the bread into small pieces, add it to the tomato juice and leave for 10 minutes until fully soft.
4. 4Add the garlic, salt and vinegar and blend for 1-2 minutes. With the blender running, pour in the olive oil in a thin stream; the mixture will turn pale orange and thicken like mayonnaise.
5. 5Check the texture: it should be thick and smooth enough to eat with a spoon. Too thick, add a few spoonfuls of cold water; too thin, blend in a little more bread. Adjust the salt.
6. 6Chill for at least 1 hour. Serve in bowls topped with chopped egg, strips of bresaola or flakes of tuna if you like, and a few drops of olive oil.