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Gourmet
August 2002

Gazpacho Chopped Salad

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Gazpacho Chopped SaladRita Maas

Pipirrana Jaenera

Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 servings

Ingredients

1

(1-inch-long) piece baguette, crust discarded

2

garlic cloves

1

/2 teaspoon salt

2

hard-boiled eggs, yolks and whites separated

2

tablespoons Sherry vinegar (preferably "reserva")

1

/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)

1

/8 teaspoon black pepper

1

/2 lb ripe tomatoes, cut into 1/2-inch cubes

1

medium green bell pepper, cut into 1/8-inch dice

2

oz (1/4-inch-thick) slices serrano ham or prosciutto , cut into 1/4-inch dice

Need to make a substitution?

Preparation

  1. Step 1

    Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.

    Step 2

    Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper.

    Step 3

    Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.

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