- 2 cups room-temperature water
- 1 tablespoon kosher salt
- 3 cups day-old baguette, torn into pieces
- 4-5 fist-sized heirloom tomatoes, cored and chopped (about 6 cups)
- 2 cloves garlic, minced
- ¼ cup sherry vinegar, more to taste
- 1 cup extra virgin olive oil
- 3 hard-boiled eggs, coarsely chopped
- ⅓ cup chopped prosciutto or Serrano ham
- Fruity olive oil, for drizzling
Stir water and salt to dissolve and soak bread pieces for 30 minutes. Squeeze bread dry, and reserve soaking liquid. Puree half of each of the tomatoes, garlic and vinegar in blender until smooth. With machine running, gradually puree half the bread until smooth, adding soaking liquid by tablespoons to achieve desired consistency. Add half the olive oil in a thin stream. Taste for seasoning, and remove to a large bowl. Repeat with remaining ingredients.
Blend batches together and chill soup at least 2 hours, or overnight. Top each serving with chopped egg, ham, and a drizzle of good olive oil.