Traditional Spanish Salmorejo

Ingredients

• 7 oz of stale white bread, crusts removed and cut into cubes
• 1 1/2 lb of ripe and mellow tomatoes, roughly chopped
• 1 clove garlic
• 1 cup La Española Extra Virgin Olive Oil
• 3 tbsp sherry vinegar
• Salt and freshly ground black pepper
• To serve:
• La Española Extra Virgin Olive Oil, to drizzle
• 2 oz of Jamon iberico de bellota
• 1 boiled egg, chopped
• Crusty bread