Cordoban Gazpacho Recipe
- 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
- 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.
