Cordoban Gazpacho

Ingredients

  • ¼ lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips
  • 2 hard-boiled eggs, finely chopped
  • 1 (4-inch-long) piece baguette, crust discarded
  • 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
  • 2 lb ripe tomatoes, cored and quartered
  • 1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • 12 whole blanched almonds
  • + 2 more ingredients
    • 1 teaspoon salt
    • 2 garlic cloves

1. Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. 2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a s...

View full recipe at SpringPad

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