Spanish Tomato Soup (Salmorejo) recipe | PCC Community Markets

Ingredients

• 1 pound heirloom or plum tomatoes, quartered
• 3 slices day-old rustic bread, crusts removed and bread cut into chunks
• 1 clove garlic, minced
• 1 tablespoon sherry vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• 2 hard-boiled eggs, peeled and chopped
• 4 thin slices ham or prosciutto, chopped (optional)
• 1 tablespoon chopped fresh parsley
• Crusty bread, for serving (optional)