Salmorejo

Core and roughly chop the tomatoes, then blend them alone first and pass them through a sieve if you want it truly smooth. Skins and seeds are the only thing standing between this and velvet.

Tear the bread into the tomato and leave it to soak for 10 minutes.

While the bread soaks, lower the eggs into a pan of boiling water and cook for 10 minutes. Cool them in cold water, peel them and keep them in the fridge until serving.

Peel the garlic and blend it into the tomato and bread with the salt until completely smooth, a good 2 minutes.

With the blender running, pour in all but 2 tablespoons of the olive oil in a thin stream. It will thicken and turn from red to pale salmon as it emulsifies — that colour change is how you know it has worked.

Add the vinegar and check the salt.

Chill for at least 2 hours. Chop the ham and eggs and serve the salmorejo in bowls topped with them and a last drizzle of olive oil.