Cordoban Gazpacho

1. 1

   Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.

2. 2

   Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

3. 3

   Blend garlic paste, bread, and almonds in a food processor until nuts are very finely chopped.

4. 4

   Add oil in a slow stream with motor running, blending until thick and smooth.

5. 5

   Add tomatoes and 2 tablespoons vinegar and blend until as smooth as possible, about 1 minute.

6. 6

   Force soup through a sieve into a bowl, pressing firmly on solids.

7. 7

   Discard solids.

8. 8

   Transfer to a glass container and chill, covered, until cold, about 3 hours.

9. 9

   Season with salt and vinegar, then serve in small bowls, topped with egg and ham.

No additional tips available.