Gazpacho Chopped Salad

Gazpacho Chopped Salad
Photo by Rita Maas


  • ¼ cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
  • 1 1-inch-long piece baguette
  • ½ pound ripe tomatoes
  • 2 garlic cloves
  • ½ teaspoon salt
  • 2 tablespoons Sherry vinegar (preferably "reserva")
  • 2 eggs
  • + 3 more ingredients
    • 2 ounces 1/4-inch-thick slices serrano ham or prosciutto
    • 1 medium green bell pepper
    • 1/8 teaspoon black pepper

Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together ...

View full recipe at Epicurious


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