Start by hard-boiling 2–3 Eggs: cover with cold water, bring to a gentle boil, then cook for 9–10 minutes; transfer to ice water, peel and set aside to cool.
Meanwhile, core and roughly quarter about 1.2–1.5 kg ripe Tomatoes. To remove skins easily, score the bottoms, plunge into boiling water for 30–45 seconds, then shock in ice water and peel.
Tear about 150 g crustless White Bread into pieces; if the bread is very fresh, squeeze out any excess moisture so it doesn’t make the soup gummy.
In a blender or food processor combine the peeled tomatoes with 1 Garlic Clove (or to taste), the torn bread, 1–2 tbsp Sherry Vinegar and a generous pinch of Salt; blitz until completely smooth.
With the motor running, slowly stream in 6–8 tbsp Extra-Virgin Olive Oil until the mixture emulsifies and becomes silky and slightly thick; taste and adjust vinegar and salt as needed.
Chill the salmorejo for at least 2 hours so the flavors meld and the texture firms up nicely.
Just before serving, chop the cooled Eggs and finely dice some Jamón Serrano for garnish.
Ladle the chilled salmorejo into bowls, scatter the chopped eggs and diced jamón over the top, finish with a drizzle of extra olive oil and a final pinch of salt, and serve immediately.
