Salmorejo Cordobés

Wash the tomatoes thoroughly. Remove the stem and chop them into large pieces. Remove the green core from the garlic clove.

Cut the bread into thick slices. If the bread is very fresh, let it dry out slightly for easier blending.

Place the chopped tomatoes and the garlic clove into a large bowl or a food processor. Blend with an immersion blender until smooth.

Add the bread slices to the tomato mixture. Blend again until the bread is fully incorporated and the mixture is smooth.

While blending, slowly drizzle in the extra virgin olive oil. Continue blending until the salmorejo is creamy and emulsified.

Pass the blended mixture through a fine-mesh sieve into another bowl. Use a spatula to press the pulp and extract as much liquid as possible, discarding the seeds and skins left in the sieve. This step is optional if you prefer a more rustic texture.

Add the salt to the strained salmorejo and mix well. Taste and adjust seasoning if necessary.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld and the salmorejo to thicken.

Ladle the chilled salmorejo into individual bowls. Garnish with diced hard-boiled egg, finely diced jamón serrano, and a drizzle of extra virgin olive oil, if desired.