Name: Salmorejo Cordobés
Yield: 8 Servings
Ingredients: 2 cups room-temperature water; 1 tablespoon coarse kosher salt; 2 cups (packed) coarsely torn day-old baguette with crust (about 4 ounces); 10 plum tomatoes, halved, seeded, coarsely chopped (about 6 cups); 1/3 cup coarsely chopped onion; 1/4 cup Sherry wine vinegar; 1 1/2 tablespoons fresh lemon juice; 1 garlic clove, peeled; 1 1/2 cups lightly flavored extra-virgin olive oil; 3 hard-boiled eggs, coarsely chopped; 1/3 cup chopped Serrano ham* (about 1 1/2 ounces); Fruity Spanish olive oil (for drizzling)

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