Salmorejo

Preparation:

Soak the bread with the tinned tomatoes. In the meantime, chop the peppers and the garlic. Blend the peppers, garlic, oil and salt.

Next, slowly add the bread and tomato mixture while continuing to blend.

Cut the hard-boiled eggs into slices, to garnish, and drizzle with Sandúa Virgin Olive Oil. You can also add a sprinkle of serrano ham.

Serve cold.