8 medium ripe tomatoes, quartered (San Marzano, plum or vine tomatoes)
1 garlic clove, peeled and halved
⅓ cup breadcrumbs (I use whole wheat breadcrumbs)
2 tsp of sherry vinegar
1 tsp sugar
1 tsp salt (or to taste)
⅓ cup extra virgin olive oil
Hard-boiled eggs (or quail eggs) and jamón (Spanish cured ham) to garnish (optional)
Instructions
In a food processor or blender, combine the tomatoes, garlic, breadcrumbs, sherry vinegar, sugar and salt. Purée the ingredients at high speed.
Reduce the speed of the blender and gradually add the extra virgin olive oil. Continue blending until a silky smooth texture is obtained.
Transfer the soup to a bowl, cover and refrigerate.
Before serving, whisk the soup and taste for seasoning. Adjust as needed.
Ladle the cold soup into small bowls and garnish with small pieces of hard-boiled egg and ham or omit these ingredients for a vegetarian/vegan version.