Salmorejo

Method

1. Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
2. Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
3. To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.