1. Soak the bread in cold water.

2. Wash the tomatoes, score them crosswise and simmer in a bowl of boiling water for about 1-2 minutes, then rinse and peel off the skin with a small kitchen knife. Halve the tomatoes and cut out the stalks in a wedge shape.

3. In a blender, mix the tomatoes with the soaked and squeezed bread until you get the consistency you want (the more bread, the thicker the Salmorejo will be).

4. Add garlic and olive oil.

5. Season with salt and place in the fridge for at least 30 minutes.

6. Hard boil the egg and then cut into small cubes. Cut the Serrano ham into small pieces and place on the Salmorejo.

6. Drizzle with some olive oil and serve.