1 kg ripe tomatoes, peeled and halved
1 to 2 cloves garlic, or to taste
200g day-old bread, sliced
200ml olive oil
50ml red wine vinegar
salt, to taste
4 slices dry-cured ham, diced
2 hard boiled eggs, peeled and diced
1. Puree the tomatoes until smooth in a blender. Add the peeled garlic, bread, olive oil, vinegar and salt to taste. Blend until smooth.
2. Chill in the fridge for best flavour. Serve the chilled soup garnished with the ham and eggs sprinkled over top.
Total time: 1 hour 20 min ( preparation 20 min + 1 hour chilling )