Salmorejo (Tomato soup)

This soup is made in Cordoba. The Cordovans themselves say about this food: "Salmorejo is the same gazpacho, only thicker." Although it is noticed that many who do not like gazpacho like salmorejo and vice versa. So what is the difference between the culinary recipe of this mysterious Cordova soup?
We take very bright, very ripe tomatoes. We put them in a blender together with butter, garlic, salt and egg yolks from hard-boiled eggs. We twist it all together, and then add a little stale white bread, after cutting off the crusts. We twist it for a long time and, preferably, at high speed, so that the mixture becomes homogeneous. After all, it is bread that makes this soup thicker than gazpacho.
We pour the finished salmorejo into a bowl and cool it in the refrigerator. Before serving, decorate with sliced egg white.
Useful tip: In order not to accidentally meet a piece of non-scrolled bread in the soup, you can put one tomato aside before scrolling in the blender, and then send it to the blender after the bread, and scroll it again at high speed.