La Española salmorejo with jamon iberico

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1. Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
2. Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick and smooth texture. Season to taste.
3. Pour into bowls and serve with a drizzle of La Española Extra Virgin Olive Oil, slices of Iberico ham and chopped egg. Serve with chunks of bread for dipping.