BLT GAZPACHO

RECIPE: BLT Gazpacho with crispy prosciutto
Serves 6-10, depending on portion size

Ingredients
6-8 slices prosciutto
2 cups firm-crumbed bread, crustless, cubed
1/2 cup water
5 ripe, medium tomatoes, peeled and chopped
1/2 English or 1-2 Persian cucumber(s), peeled and chopped
4 leaves romaine lettuce
1 red bell pepper, seeded and chopped
1/2 large white onion, peeled and chopped
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar or rice vinegar
3 cloves garlic
Fruity Spanish extra virgin olive oil, for drizzling

Directions
Make the crispy prosciutto: preheat the oven to 425 degrees. Place a wire rack on a large baking sheet. (Alternatively, if you don't have a rack, you can roast the prosciutto on a parchment-lined baking sheet.) Arrange the prosciutto slices in a single layer on the rack and roast until quite crisp, 6-8 minutes. Roughly crumble the prosciutto and set it aside.

Make the gazpacho: Place the bread and water in a bowl and let the mixture rest for 10-12 minutes, or until the bread has absorbed most or all of the water.
Transfer the bread mixture to a very large bowl; add all the remaining ingredients and toss everything to combine well. In the bowl of food processor or blender, purée everything until smooth. (It may be necessary to do this in batches.) Using a sieve or “china cap,” strain the gazpacho over another large bowl, unless you prefer a slightly coarse soup.

Cover and refrigerate for 3 hours until very well chilled. (Gazpacho may be prepared up to 8 hours ahead. Keep covered and refrigerated.) To serve, ladle gazpacho into chilled bowls or cups, topped with the crumbled crispy prosciutto and a decorative drizzle of the olive oil.