2 thick slices white bread, toasted, torn into bite-size pieces
1 kg tomatoes
1 tbsp red wine vinegar
1 tsp smoked paprika
2/3 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
Halved jammy eggs, prosciutto or jamon Serrano, stuffed green olives, pickled onions and/or gherkins(for serving; optional)
Crushed red pepper flakes and finely chopped parsley (for serving)
Purée bread, tomatoes, vinegar, and paprika in a blender until smooth; season mixture generously with salt and pepper. With the motor running, gradually stream in oil and blend until emulsified. Transfer soup to an airtight container; cover and chill until very cold, at least 30 minutes.
Ladle soup into bowls and top with egg halves and prosciutto if using. Thread olives, onions, and/or gherkins of your choice onto skewers and set across bowls (or serve toppings alongside soup).
Sprinkle some red pepper flakes and parsley and more black pepper on top.
