225 g stale bread
2 garlic cloves
1.5 kg ripe tomatoes
200 ml Andorinha Extra Virgin Olive Oil
1 tablespoon of vinegar
0.5 tablespoon of salt
100 g Jamon Serrano
3 hard-boiled eggs
Cut the jamon into squares, place them on a frying pan and let them dehydrate a little, without getting burned.
Boil the eggs.
Once cooked through, cut them into squares (the size of your choice).
Peel the tomato, cut it in four and put it in a blender with the other ingredients (except for the olive oil) and blend.
Gradually, add the oil.
When it reaches a creamy consistency, let it chill in the fridge.
In a deep dish, place the salmorejo.
On top of it, place the dehydrated jamon and the cut hard-boiled eggs.