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Gazpacho/Salmorejo

For 2. Adapted from Baiocchi's "Sherry" p239 (adding more vegetables, ignoring some fiddly garnishes).

1 C stale bread, diced

Place in a food processor.

2 medium tomatoes, chopped (around 1.5 C)
1 t salt

Add the chopped tomatoes and salt to the food processor, atop the bread, immediately. They will soak and soften the bread as you add the below.

1/2 cucumber (around 4-6"), peeled and chopped
1 small medium-hot pepper, like poblano, cubanelle, anaheim, etc., seeded and chopped
1 clove garlic, peeled
1 1/2 T sherry vinegar

Add all of the above to the food processor and purée until smooth.

1/2 C olive oil

Gradually add the olive oil to the processor while it is on. Taste, adjust seasoning if necessary, and chill in a metal bowl for at least 2 hours (or in the freezer, stirring frequently, for 1 hour).

1 oz jamón or prosciutto, cut into small dice
Olive oil

While the gazpacho is chilling, crisp the diced jamón in a skillet over medium-low heat with a little oil. Reserve.

Serve in individual chilled bowls, garnishing with the crisped jamón chunks.