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Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches

21

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 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, 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. 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 Notes

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.

Reviews Add a comment

  • 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.
    Reply