Cordoban Gazpacho

• 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

1. Soak bread in 1/2 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 with a large knife).
3. Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped.
4. Add oil in a slow stream with motor running, blending until thick and smooth.
5. Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute.
6. Force soup through a sieve into a bowl, pressing firmly on solids.
7. Discard solids.
8. Transfer to a glass container and chill, covered, until cold, about 3 hours.
9. Season with salt and vinegar, then serve in small bowls, topped with egg and ham.

garlic, salt, almonds, extravirgin olive oil, tomatoes, sherry vinegar, eggs, serrano ham

Taken from www.epicurious.com/recipes/food/views/cordoban-gazpacho-106875 (may not work)