Are you looking for something fresh and new to take on your next outdoor adventure? Why not try blending up this super-healthy gazpacho? Served chilled, this cool soup highlights summer produce at its peak. Today, we're preparing a mozzarella and prosciutto sandwich to take along as well -- it's a classic combination of flavors that's always satisfying! This simple meal is great for groups, so make it for your next outdoor party.
Tomato Gazpacho with Prosciutto-Mozzarella Sandwiches
2 pounds plum tomatoes
1 1/2 cups tomato juice
1 tablespoon red-wine vinegar
3 tablespoons olive oil, plus more for drizzling
Coarse salt and ground pepper
1/2 baguette, split horizontally
4 ounces thinly sliced prosciutto
4 ounces fresh mozzarella, sliced
1. Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, purée quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
2. Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.