If you don't have hard-boiled eggs ready, cook them in plenty of salted water for 10 minutes, then cool them in cold water. I already have this step done. Wash and peel the tomatoes. This is how I do it, as my mom did. Chop them and remove the seeds.

Blend the tomatoes using a hand blender. This step can get messy, so use a deep bowl. I had to switch bowls halfway through because it splattered. Once well blended, add the salt, garlic, and the yolk from one of the hard-boiled eggs.

Mix well. Add the bread and let it soak in the tomato juice for a few minutes. The amount of bread depends on how thick you like your salmorejo. Blend again until very smooth.

Once the texture and salt are to your liking, slowly add the olive oil while blending for about 2 minutes. It should become very creamy.

Now it's ready to serve. Let everyone help themselves. Serve with hard-boiled egg and Serrano ham on top.