Cordoban Gazpacho: 2000s Recipes + Menus : gourmet.com

Name: Cordoban Gazpacho: 2000s Recipes + Menus : gourmet.com
Ingredients: 1 (4-inch-long) piece baguette, crust discarded; 2 garlic cloves; 1 teaspoon salt; 12 whole blanched almonds; 1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca); 2 lb ripe tomatoes, cored and quartered; 2 tablespoons Sherry vinegar (preferably “reserva”), or to taste; 2 hard-boiled eggs, finely chopped; 1/4 lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips

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In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo.

Keywords

spanish
pork
tomatoes
sherry vinegar
spain

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Ingredients

1 (4-inch-long) piece baguette, crust discarded
2 garlic cloves
1 teaspoon salt
12 whole blanched almonds
1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
2 lb ripe tomatoes, cored and quartered
2 tablespoons Sherry vinegar (preferably “reserva”), or to taste
2 hard-boiled eggs, finely chopped
1/4 lb serrano ham or prosciutto, sliced 1/8 inch thick, then cut into julienne strips