Remove the stems from the tomatoes and blend them until smooth. Strain the mixture well.

Add the garlic clove (with the germ removed) and the day-old bread. Blend everything until fully combined.

Add a couple of pinches of salt and a generous drizzle of olive oil, then blend well until emulsified.

Let it chill in the refrigerator so it thickens and serve cold.

Before serving, adjust the salt if needed and, optionally, top with chopped hard-boiled egg.