Salmorejo- Spanish Chilled Tomato Soup

Ingredients

• 5 ounces coarse textured white bread, stale for at least 2 to 3 days
• 3 pounds ripe tomatoes, peeled and seeded
• 1 clove garlic, minced
• 1 to 2 tablespoons sherry vinegar
• Salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 2 hard-boiled eggs, chopped
• Extra virgin olive oil as a garnish
• Parsley leaves as a garnish