A refreshing, tangy tomato soup that's as chill to make as it is to eat, and also a great way to cool down on blistering hot summer days.
2 1/2 pounds vine-ripened tomatoes, cored and chopped
1/2 pound rustic white bread, crust removed, bread cubed (2 1/2 cups)
2 garlic cloves
1 teaspoon sherry vinegar
1/4 cup extra-virgin olive oil, plus more for serving
1/4 teaspoon kosher salt, plus more to taste
2 hard-boiled eggs, peeled and chopped
1/2 cup chopped serrano ham
In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar and 1/2 cup of water at high speed until very smooth, about 1 minute. With the blender on, drizzle in the 1/4 cup of olive oil until incorporated. Season with salt. Cover and refrigerate until the soup is cold, at least 30 minutes.
Divide the soup among 4 bowls. Garnish with the chopped eggs and ham, drizzle with olive oil and serve.
