Gazpacho Chopped Salad

• 1 (1-inch-long) piece baguette, crust discarded
• 2 garlic cloves
• 1/2 teaspoon salt
• 2 hard-boiled eggs, yolks and whites separated
• 2 tablespoons Sherry vinegar (preferably "reserva")
• 1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• 1/8 teaspoon black pepper
• 1/2 lb ripe tomatoes, cut into 1/2-inch cubes
• 1 medium green bell pepper, cut into 1/8-inch dice
• 2 oz (1/4-inch-thick) slices serrano ham or prosciutto , cut into 1/4-inch dice

1. Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.
2. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife).
3. Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor).
4. Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce.
5. Stir in black pepper.
6. Finely chop egg whites.
7. Divide sauce among 4 salad plates and sprinkle with whites.
8. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.

garlic, salt, eggs, sherry vinegar, extravirgin olive oil, black pepper, tomatoes, green bell pepper, serrano ham

Taken from www.epicurious.com/recipes/food/views/gazpacho-chopped-salad-106873 (may not work)