Step 1

In a blender or food processor, combine the tomatoes with the bread chunks, garlic, 1 tablespoon of sherry vinegar and 1/4 cup of olive oil. Puree until smooth and thick. Season with salt and pepper and refrigerate for about 15 minutes, until cold.

Step 2

Meanwhile, in a small saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 10 minutes. Drain off the water; fill the pan with cold water and let the eggs cool completely.

Step 3

Drain and peel the eggs, then quarter them lengthwise. Ladle the soup into bowls and drizzle with sherry vinegar and olive oil. Serve the soup with the hard-cooked eggs, serrano ham and crusty bread.