Spanish Smoked Chilled Tomato Soup (Salmorejo) - Barbecuebible.com

Ingredients

• 2-1/2 pounds ripe red tomatoes, stem ends removed, halved lengthwise
• 2 cloves garlic, peeled
• 2 ounces thinly sliced jamón Serrano or prosciutto (optional)
• 1/2 to 3/4 cup extra virgin olive oil, preferably Spanish, plus extra for brushing and drizzling
• 1/4 cup cold water, plus extra as needed
• 1 to 2 tablespoons sherry vinegar, plus extra to taste
• Coarse salt (sea or kosher) and freshly ground black pepper
• 4 thick slices country-style bread (each slice should be about 3/4 inch thick and 4 inches wide), crusts removed, torn into several pieces
• 2 smoked or hard-cooked eggs, peeled and roughly chopped or quartered (optional)
• 1 tablespoon minced fresh chives