First, hard-boil the egg. Place the egg in a saucepan with water, bring to a boil, and cook for 10 minutes. Remove and set aside.

While the egg is cooking, prepare the rest of the ingredients. Remove the stems from the ripe tomatoes, roughly chop them, and place them in a blender. Add the small garlic clove (if it’s large, use only half). Blend until smooth.

Tear the bread into pieces and add it to the blended tomatoes. Let it soak for a few minutes so the bread absorbs the liquid.

After a few minutes, add the olive oil and a pinch of salt. Blend again until completely smooth.

Chill the mixture in the refrigerator for a few hours until very cold. Serve topped with chopped hard-boiled egg and diced cured ham.