Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Pipirrana Jaenera

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

　　

Ingredients

Makes 4 servings

　　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

　　

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.