Peel the tomatoes and cut them. How to peel more easily, read next to gazpacho.
Cut the bread into cubes and soak in a small amount of cold water for about 10 minutes. Press down.
Grind everything, bread, tomatoes and garlic in a blender, if there is a lack of liquid, add a little. Then, while still blending, slowly pour in the olive oil and whisk until the soup becomes creamy.
Season with salt and pepper, then put in the fridge for a couple of hours. Serve with hard-boiled eggs and cured ham.