2lbsripe soft tomatoes (about 6 -7 medium tomatoes) Tomatoes with soft skin work well
1garlic clove
⅓your best olive oil
¼teaspoonsalt
1½tablespoonssherry vinegarCan substitute with red wine vinegar
1small baguette, about 4-5 inches long or 2.5 cups, torn into 2" piecesStale bread is best
Garnishes:
½cupprosciutto or serrano/Iberian ham
2crumbled hard-boiled egg
Instructions
A somewhat stale baguette is best for texture. You can throw your baguette in the oven for about 5 minutes just to get it a little crustier (optional!)
Blend tomatoes, garlic, olive oil, salt and vinegar in a blender.
Place bread in the blended mixture and let it still in the fridge for 30 minutes. The bread will soak up the mixture.
Then blend on high until everything is pureed well. It should be a smooth and creamy consistency.
Chill the soup in the fridge (or freezer for a quick chill) and then serve with optional garnishes!