Tomato Gazpacho with Prosciutto Mozzarella Sandwiches
Ingredients
- 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
Instructions
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