Salmorejo (Spanish Chilled Tomato Soup) - Your Local Advertiser

Ingredients

• 1 ½ pounds ripe tomatoes (cored and coarsely chopped)
• 5 ounces stale (or lightly toasted) bread (crust discarded, inside torn or chopped into bite-size pieces)
• ⅓ cup extra virgin olive oil (plus more for drizzling)
• 1 garlic clove (crushed and peeled)
• 1 tbsp tablespoon sherry vinegar
• ¾ tsp fine sea salt
• ¼ tsp freshly ground black pepper ( plus more for serving)
• ⅓ cup 80ml cold water
• 2 hard-boiled eggs (chopped (optional))
• ¼ pound jamón serrano or prosciutto ( finely chopped (optional))