1 kg ripe tomatoes
150 gr white bread without crust
3 garlic cloves
3 tablespoons red wine vinegar
1 teaspoon roasted paprika powder
75 ml extra virgin olive oil
Pepper and salt
2 hard-boiled eggs
4 slices serrano ham
Sprinkle the bread with a little water and let it soak.
Cut the tomatoes into wedges and put them in the blender together with the garlic, red wine vinegar, bread, roasted paprika, olive oil, pepper and salt.
Blend the whole into a nice smooth mixture.
Place the soup in the refrigerator for at least 1 hour.
Serve the soup in a glass with pieces of hard-boiled egg, Serrano ham and a few drops of olive oil.