Salmorejo Cordobés

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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)

Directions:

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