No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches

Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with prosciutto and mozzarella.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

advertisement

advertisement

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

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.

Directions

  1. Step 1

    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).

  2. Step 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.

Source
Everyday Food, July 2008

advertisement

advertisement

Reviews (1)

  • kfears 10 Jul, 2013

    Again, an incomplete recipe for the gazpacho Why bother putting the recipe here along with the video if the recipe is not going to be complete? It's not that difficult.