Gazpacho Salmorejo

• 3 lb ripe tomatoes halved
• 3 toasted then chopped slices dense white bread
• 1/4 c toasted slivered or sliced almonds
• 4 smashed garlic cloves
• 1 tsp Sherry vinegar
• 1/2 c extra virgin olive oil
• thinly sliced Serrano ham or prosciuto
• chopped hard boiled egg

1. Squeeze seeds and pulp from tomatoes into a strainer over a bowl.
2. Press these solids through the strainer.
3. Reserve liquid and discard solids and seeds.
4. Core and chop tomatoes and add to liquid.
5. Combine toast, almonds and garlic in a plender and puree.
6. Add tomatoes and liquid in batches.
7. Add Sherry vinegar.
8. Add olive oil gradually while blender runs.
9. Emulsify for at least 3 mins until light.
10. Season with salt.
11. Garnish with prosciuto and chopped egg.

tomatoes, then, almonds, garlic, sherry vinegar, extra virgin olive oil, serrano ham, egg

Taken from www.epicurious.com/recipes/member/views/gazpacho-salmorejo-50144518 (may not work)