Breakfast

Gazpacho-Soaked Bread Salad with Jamón Ibérico & Crispy Yolk

Name: Gazpacho-Soaked Bread Salad with Jamón Ibérico & Crispy Yolk
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 lb ripe heirloom tomatoes, roughly chopped; 1/2 red onion, diced; 1 cucumber, peeled & diced; 2 tbsp sherry vinegar; 3 tbsp extra-virgin olive oil; 1 tsp smoked paprika; Sea salt & cracked pepper; 4 thick slices country bread, cubed; 2 oz jamón ibérico, torn into shards; 2 large eggs; 1 tbsp orange-infused olive oil; Fresh cilantro for garnish

Heirloom tomatoes are blitzed into an ice-cold, silky gazpacho base, then soaked into thick-cut country bread alongside shards of aged jamón ibérico, all crowned with a jammy egg yolk and drizzled with burnt orange oil. The bread collapses into the gazpacho while the yolk breaks across—tangy, salty, rich, and deeply summery.

617cal 30gprotein 16gcarbs 49gfat 12min prep 3min cook 2serves

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