Salmorejo Dip Recipe

Ingredients (9)

• 4 cups packed torn rustic white bread, preferably day-old and slightly stale
• 4 cups warm water
• 1 pound roma tomatoes, peeled, halved, and seeded
• 1 medium garlic clove, peeled
• 1/3 cup extra virgin olive oil
• 2 tablespoons Sherry vinegar
• Kosher salt and freshly ground black pepper
• 1 hard-boiled egg, coarsely chopped
• 2-3 slices thinly sliced Ibérico or Serrano ham, finely diced