Gazpacho Salad

I had always wanted to find an authentic version of gazpacho in its preliquid form: a salad of tomatoes, peppers, cucumbers, onion, and bread, dressed with vinegar, garlic, and olive oil. I had no luck in Andalusia, the birthplace of cold gazpacho, but in neighboring Extremadura—a region where the gazpachos are normally hot and feature game and where bread makes its way into almost every dish—I hit the jackpot. The salad, called cojondongo, which I encountered in an anonymous village