Instructions
Step 1
To a blender, add the salt, tomatoes, baguette, garlic, onion, and enough boiling water to cover; set aside for 1 hour.
Step 2
Reserve 1 cup of the liquid. Drain the vegetables and return them to the blender. Add the oil, vinegar, and reserved liquid. Purée until silky, then season with salt and additional vinegar to taste. Refrigerate until chilled.
Step 3
Pour the salmorejo into eight bowls and top evenly with the ham, eggs, and a drizzle of oil.