To begin, soak the bread. Place the bread in a bowl and cover it with water, allowing it to soften for 5-10 minutes. Gently squeeze out excess water, ensuring the bread retains some moisture without being soggy.

Prepare the tomatoes. Using a sharp knife, roughly chop the tomatoes, removing any tough stems. This will make blending smoother and help release the tomato juices, essential for a creamy consistency.

In a blender or food processor, add the tomatoes, softened bread, and peeled garlic clove. Blend on high speed until smooth, ensuring the mixture is free from lumps. This creates the base of the soup with a rich, velvety texture.

Slowly add the olive oil. With the blender running on low speed, gradually pour in the olive oil. This step emulsifies the mixture, creating the signature creamy texture of traditional Salmorejo. Blend until the soup turns a pale, creamy orange.

Add sherry vinegar and salt to taste. Blend briefly to incorporate, then taste and adjust, adding more vinegar or salt as desired. Sherry vinegar adds a subtle acidity that balances the rich olive oil.

Strain the soup (optional). For an ultra-smooth texture, pass the blended soup through a fine sieve, using a spoon to press through any remaining solids. This extra step removes any bits of tomato skin or seeds.

Chill the Salmorejo in the refrigerator for at least 1 hour before serving. Chilling enhances the flavours and provides the refreshing coolness that’s perfect for warm weather.

Serve the Salmorejo in shallow bowls. Garnish each serving with chopped hard-boiled egg and diced serrano ham. For an added touch, drizzle a bit more olive oil over the top just before serving. Enjoy with crusty bread on the side to complement the soup's creamy texture.