Salmorejo

This unusual creamed tomato based soup, originated in Córdoba, Andalucía, in the south of Spain.
It is made from tomatoes, bread, olive oil, vinegar and garlic. Salmorejo has a pinky-orange colour as with Gazpacho but Salmorejo is considerably thicker, because of the bread. In Andalucía this soup is also known as "Ardoria" depending on the region. Salmorejo is also the name given to a marinade typical of Canary Island cuisine. It is used to flavour meat before cooking, especially rabbit (conejo en salmorejo) which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers.
So my take on this filling summer soup incorporates the two dishes ingredients, which I feel makes for a tastier dish.

Ingredients(4 Servings)

500g Tomates.
60g White bread(Baguette is best).
2-3 Cloves of garlic.
3 Tablespoons of white wine vinegar.
4 Tablespoons of good quality olive oil.
1 Red Jalapeno Chilli(You won't want all of this!).
1/2 Teaspoon of Paprika.
150g Diced Serrano ham.(If you can't get Serrano, Parma ham will do)
2 Chopped boiled eggs.
1 Teaspoon of brown sugar.
1/2 Teaspoon of sea salt.

Method.

First you need to skin your tomatoes, cut a small cross(not too deep)into the bottoms of the tomatoes. Bring a small pan of water to the boil and drop the tomatoes in, leave them for 10-12 seconds and then remove with a large saturated spoon. The skin will now peel very easily from from the four flaps made by the cross. Soak the bread in a little water, until tender, squeeze out the water.
Cut out the cores with a small paring knife, then roughly dice. Place the tomatoes, garlic, vinegar, paprika, brown sugar, sea salt and about 1/4 of the chilli(taste, if it needs more heat add a little at a time).
Add half the bread and blend. Continue adding the bread with the olive oil, until it reaches a smooth creamy consistency. Finally chill the soup and serve with a sprinkling of diced egg and Serrano ham, Serve with a chunk of crusty bread.