Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches
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- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
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
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Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree 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).
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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.
Cook's Note
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.
Gazpacho without garlic???
Gazpacho without garlic???
Toss in chopped basil to the gazpacho for a fuller flavor. Another, add fresh lemon zest with a teaspoon of lemon for a little zip.
I will it for summertime again. Gazpacho is great for summer.
great for summer
Delicious - the oil drizzled on the baguette makes it especially nice and moist.