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Gazpacho with Crispy Ham & Croutons
Ingredients
- 2 cups day-old country bread, torn into pieces
- 2 garlic cloves, chopped
- pinch of cumin
- 1/2 t. Kosher salt
- 3 pounds ripe in-season tomatoes
- 1 English cucumber, peeled and chopped
- 1 red pepper, chopped
- 2 T. red onion
- 1/4 cup mild extra virgin olive oil
- 3 T. sherry vinegar
- 1/4 pound ham, cubed
- 1 thick slice of Ciabatta, cubed
Instructions
- Place the bread in a bowl, add cold water to cover, and let soak for 5-10 minutes. Drain the bread and squeeze out excess liquid.
- Place garlic, cumin, and 1/2 teaspoon Kosher salt in a mortal and, using a pestle, mash them to a paste.
- Place the tomatoes, cucumber, red pepper, red onion, soaked bread and garlic paste in a large bowl. Toss to mix. Let stand for 15 minutes.
- Add to blender (it may need to be in 2 batches) along with olive oil. Puree until smooth.
- Transfer soup to a large bowl and season with sherry vinegar and salt to taste.
- Refrigerate the gazpacho, covered, until chilled. At least 2 hours.
- In a small skillet, heat a Tablespoon of olive oil over medium heat. Add cubed ham and fry until crisp. Remove to bowl leaving olive oil behind. Add cubed bread and fry until browned.
- Garnish soup with cubes of ham, croutons and a drizzle of olive oil.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/