While the summer heat lingers, cool down the soup
2½ ounces country-style white bread , crust removed, torn into small pieces 1 teaspoon white sugar¾ cup plus 1 tablespoon extra-virgin olive oil, plus more to serve¼ cup finely chopped fresh flat-leaf parsley
In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar and 1 teaspoon each salt and pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. With the blender running, gradually add ¾ cup oil. Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, 2 to 4 hours.
While the soup chills, in a 12-inch nonstick skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer the prosciutto to a paper towel-lined plate and let cool completely, then roughly chop; set aside.
Taste the soup and season again with salt and pepper. Ladle it into chilled bowls. Top with the prosciutto, hard-cooked egg and parsley. Drizzle with additional oil and vinegar as desired.
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