Tomato gazpacho with Prosciutto-Mozzarella Sandwiches

7 Ratings (See All) | 3 Comments
Recommend it 2 1 Say this is a favorite
1 Say this is easy 1 Say this is for adventurous cooks
1 Say this is ideal for Entertaining 1 Say this is family friendly
item-saved-on:

* Save
* Rate
* Print
* Email
Facebook * - this Share

Label this with a few descriptive words - also called tags - to organize your collection.
Separate each tag with a comma. If this is a brownie recipe, you might type: chocolate, dessert, Sue's party
Add a note below. This note can be seen only by you.
Leave yourself a reminder, tweaking a, an idea, or anything else related to this item.

submit cancel
What do you think of this? Let everyone know! (Click all that apply.)
I recommend it One of my favorites
Easy For adventurous cooks
Ideal for entertaining Family friendly

submit cancel
share this recipe

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.
ConnectClosecancel

More Ways to Share:

* Delicious
* Twitter
* Yahoo! Buzz
* Google
* Stumble!

Tomato gazpacho with Prosciutto-Mozzarella Sandwiches

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

Prep: 20 minutes
Total: 20 minutes
Ingredients

Serves 4

* 2 pounds tomatoes Rd
* 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 smoked ham
4 * ounces fresh mozzarella, Sliced

Directions

1. Dice 2 tomatoes, and set aside for garnish; remaining core and quarter 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 smoked ham and mozzarella cheese 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 | Send Me a Free Preview Issue Now!
Helpful Hint

For the most Vibrant, flavorful version of this Spanish tomato soup, seek out the ripest tomatoes at your local market they should be deep red and aromatic.
Menus That Include This Recipe

* Grocery Bag: Cool Creative Dinners

More Like This Idea

60 * Days of Summer
* Dinner Tonight
* No-Cook Recipes
* Quick TV Dinner Recipes