Cold Spanish soup Salmorejo

Preparation

Sprinkle the bread with a little water and let it soften
Cut the tomatoes into wedges and put them together with the garlic, red wine vinegar, the bread, the smoked paprika powder, the olive oil, pepper and salt in the blender.
Blend everything into a smooth mixture.
Put the soup in the refrigerator for at least 1 hour
Serve the soup in a glass with pieces of hard-boiled egg, serrano ham and a few drops of olive oil.