Hard boil some eggs (place them in boiling water for 10 minutes).

In a blender, add the Ripe tomatoes Peeled garlic, A bit of vinegar, and Salt to taste add chopped white bread (you can soak stale bread in water to soften)

Blend until you have a thick, but slightly liquidy consistency. You can adjust this by adding more bread for thickness or a little water to make it more liquid if needed. Slowly incorporate olive oil into the mixture as you continue blending.

Taste and adjust by adding more vinegar or salt if needed.

Peel the hard-boiled eggs and slice them.

Serve the Salmorejo cold, garnished with the hard-boiled egg slices.

Salmorejo is a refreshing and classic Spanish soup perfect for the summer.