Boil the eggs using your favorite method. My method for boiling the eggs is as follows:

Add the eggs and 1 tsp of salt to a pot and add enough water to cover the eggs by about an inch.

Bring the water to a boil, and once boiling, let the eggs boil at a low boil for about 5 minutes.

Turn off the heat and remove the pot from the hob, and let it stand for 5 minutes.

Transfer the eggs to a bowl with cold water.

Once the eggs are cold enough to handle, peel them.

Cut the tomatoes into chunks, removing the hard core with a pairing knife.

Blend the tomatoes, salt, and garlic. If using a high-speed blender like ours, you’ll only need about 45-60 seconds on high speed. You also do not need to strain the tomato mixture in step 4 below.

If your blender isn’t very strong and did not break down all the tomato seeds and skin, we recommend straining the mixture via a fine-mesh sieve.

Add the bread and blend until the bread is incorporated (about 10-15 seconds in a high-speed blender).

Blend the salmorejo while slowly adding in the olive oil to emulsify.

This recipe makes about 4 portions, so divide the salmorejo into four bowls.

Top with boiled eggs and ham for the traditional way to serve it. Drizzle a touch of olive oil to decorate it.