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Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches

For the most vibrant, flavorful version of this Spanish tomato soup, seek out the ripest local tomatoes at your market -- they should be deep red and aromatic.

  • Prep:
  • Total Time:
  • Servings: 4
Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches

Photography: Marcus Nilsson

Source: Everyday Food, July 2008

Ingredients

  • 2 pounds plum tomatoes
  • 1 1/2 cups tomato juice
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons olive oil, plus more for drizzling
  • Coarse salt and ground pepper
  • 1/2 baguette, split horizontally
  • 4 ounces thinly sliced prosciutto
  • 4 ounces fresh mozzarella, sliced

Directions

  1. Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, purée quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).

  2. Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.

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