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Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches

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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 minutes
Total: 20 minutes

Ingredients

Serves 4

  • 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.
From Everyday Food, July 2008

Helpful Hint

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.

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