Method
Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes and garlic and add the vinegar and seasoning. Soak the bread in water until tender, then wring it out. Next, add half of the bread and blend until smooth. Continue adding bread and a little olive oil and blending until the cream has a smooth, creamy consistency. Chill the soup and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.
The combination of the acidity of the vinegar and tomatoes with the chilled temperature of the soup makes it very refreshing; natives prefer to enjoy it in the shade on a warm summer day.
Read more about this topic: Salmorejo, Sample Recipe
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