1. Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
2. Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 4|
|Calories from Fat: 277 (57%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 35.2mg||11 %|
|Sodium 678.4mg||23 %|
|Potassium 867mg||23 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 33.4g|
|Protein 16.5g||24 %|
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Calories per serving: 483
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