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Serves 6
5 ounces coarse textured white bread, stale for at least 2 to 3 days 3 pounds ripe tomatoes, peeled and seeded 1 clove garlic, minced 1 to 2 tablespoons sherry vinegar Salt and freshly ground black pepper 1/3 cup extra virgin olive oil 2 hard-boiled eggs, chopped Extra virgin olive oil as a garnish Parsley leaves as a garnish
Place the bread in a blender with the tomatoes, garlic, 1 tablespoon of the vinegar, salt and pepper. With the motor running, add the olive oil slowly and blend well for at least 2 to 3 minutes. Chill the soup for at least a couple hours before serving.
Place the soup in bowls and garnish with the eggs, a drizzle of olive oil, and parsley
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