Gazpacho Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 cups cubed day-old dense country bread (1-inch cubes)

2 medium-size garlic cloves, chopped

1 large pinch of coarse salt (Kosher or sea)

1 small pinch of cumin seeds

3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste

1/3 cup fragrant extra-virgin olive oil

1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes

2 small Kirby (pickling) cucumbers, cored, seeded and diced

1/2 cup finely chopped white onion

1/2 cup seedless green grapes, cut in half

About 1/2 cup slivered fresh mint or basil (optional)

1 small onion

3 medium-size garlic cloves, peeled

3 fresh flat-leaf parsley sprigs, plus 1/4 cup chopped parsley

1 bay leaf

1 cup green or brown lentils (see Note)

Extra-virgin olive oil

1/2 pound sweet Spanish-style chorizo sausage, diced medium-fine

2 ounces thinly sliced serrano ham or proscuitto

2 tablespoon sherry vinegar, preferably aged (we, of course, used more)

1 tablespoon best-quality red wine vinegar

1 tablespoon chicken stock or broth, or water

1 teaspoon honey

Coarse salt (kosher or sea) and freshly ground black pepper

3 medium-size firm tomatoes, peeled, seeded and chopped

1/4 cup finely slices scallions, both white and green parts

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