Preparation

• Place the eggs in a pot with cold water and bring them to the heat. When they begin to boil, let them cook for 8 minutes. Once cool, separate the yolks and set them aside.
• Blanch the ripe tomatoes by placing them in boiling water for 30 seconds. Immediately after, transfer them to a bowl with ice water to help remove the skin, and then peel and deseed them.
• Chop the pepper into very small pieces, approximately 2-3 mm in size.
• Chop the cucumber into very small pieces, also 2-3 mm in size, to ensure a uniform texture.
• Mix the dry bread with a drizzle of olive oil, vinegar, and a bit of salt until the bread is well soaked.
• Add 1 or 2 peeled garlic cloves and the ripe tomato, already peeled and deseeded, to the bread mixture.
• Incorporate the pepper and cucumber into the mixture. Reserve a portion of the pepper and cucumber for the final presentation of the dish.
• Blend everything until you achieve a smooth and homogeneous mixture.
• Strain the mixture through a fine mesh sieve to obtain a very fine and lump-free purée.
• Gradually add cold water, stirring until you achieve the desired texture for the dish.
• Serve with pieces of cucumber and bell pepper on top and add grated egg whites to complete the decoration.