CORDOBAN GAZPACHO

Cordoban Gazpacho image

Yield Makes 4 servings

Number Of Ingredients 9

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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

Steps:

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped. Add oil in a slow stream with motor running, blending until thick and smooth. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.