Salmorejo (Spanish Chilled Tomato Soup)

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• 1 1/2 pounds ripe tomatoes, (cored and coarsely chopped)
  Ingredient note

  Source: 1 1/2 pounds ripe tomatoes, (cored and coarsely chopped)
• 5 ounces stale (or lightly toasted) bread, (crust discarded, inside torn or chopped into bite-size pieces)
  Ingredient note

  Source: 5 ounces stale (or lightly toasted) bread, (crust discarded, inside torn or chopped into bite-size pieces)
• 1/3 cup extra virgin olive oil, (plus more for drizzling)
  Ingredient note

  Source: 1/3 cup extra virgin olive oil, (plus more for drizzling)
• 1 each garlic clove, (crushed and peeled)
  Ingredient note

  Source: 1 garlic clove, (crushed and peeled)
• 1 tablespoon sherry vinegar
  Ingredient note

  Source: 1 tablespoon sherry vinegar
• 3/4 teaspoon fine sea salt
  Ingredient note

  Source: 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper, (plus more for serving)
  Ingredient note

  Source: 1/4 teaspoon freshly ground black pepper, (plus more for serving)
• 1/3 cup 80ml cold water
  Ingredient note

  Source: 1/3 cup 80ml cold water
• 2 each hard-boiled eggs, (chopped optional)
  Ingredient note

  Source: 2 hard-boiled eggs, (chopped optional)
• 1/4 pound diced jamón serrano or prosciutto, (finely chopped optional)
  Ingredient note

  Source: 1/4 pound diced jamón serrano or prosciutto, (finely chopped optional)

1. Puree the soup: In a blender, add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how juicy the tomatoes are, add up to 1/3 cup of cold water to thin the soup.
2. Chill: Cover and refrigerate until chilled, at least 1 hour.
3. Serve: Divide the soup among 4 serving bowls. Garnish with the hard-boiled eggs and ham if using. Drizzle with olive oil and sprinkle with a grind of black pepper. Serve cold.