Andalusian Salmorejo with Serrano Ham | Spanish Cold Soup

Place the eggs in cold water and bring to a boil. Hard-boil them for 9–10 minutes from the boiling point, then rinse under cold water, peel, and cut into small cubes.

Wash the tomatoes, cut out the cores, and chop into large pieces. Remove the crusts from the white bread and tear the soft interior into bite-sized pieces.

Place the chopped tomatoes in a high-powered blender together with the peeled garlic clove, and blend until completely smooth and liquid.