Salmorejo Recipe (Spanish Cold Tomato Soup) - Chili Pepper Madness

Ingredients

• 2 pounds ripe tomatoes, (900 g - cored and chopped (plum or vine-ripened preferred))
• 1 small clove garlic (chopped)
• 2-3 slices day-old white bread (about 3-4 ounces, torn into pieces (use 5-6 ounces for thicker tomato soup))
• 1-2 teaspoons sherry vinegar (or red wine vinegar)
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste (plus more for serving))
• ⅓-½ cup extra virgin olive oil
• 1-2 Hard-boiled eggs (chopped or sliced)
• 1/4 pound jamón serrano, jamón ibérico, or procuitto (finely chopped or julienned)
• A drizzle of olive oil
• Fresh chopped herbs like parsley, chives, or green onion