Cold thick tomato cream from córdoba

Slices of bread soak in cold water. In the meantime boil eggs in about 10 minutes, startle and let cool. Meanwhile, cross in tomatoes, soak for a few seconds in boiling water, rinse under cold water, skinned, halve, remove seeds and cut tomatoes into cubes. Garlic peel and chop. Cut out bread. In the food processor, puree bread, tomatoes and garlic. Add salt, paprika powder and cayenne pepper. Add mixing oil in thin stream. Mix in vinegar. Let the mixture cool in a refrigerator in approx. 30 minutes (or until use).

Peel eggs and cut into cubes. Cut serrano ham into very small cubes. Chop minced parsley. Create Salmorejo in soup bowls and divide egg, serrano ham and parsley over it. Serve with crispy the Campagne (bread).