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Gazpacho with Jamon

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Gazpacho with Jamon
Image: Yordanka Kovacheva
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17/09/2022
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Preparation
15 min.
Cooking
10 min.
Тotal
25 min.
Servings
4
"A tempting and fresh suggestion from the Spanish cuisine"

Ingredients

  • tomatoes - 1.1 lb (500 g) well ripened
  • apricots - 1.1 lb (500 g) well ripened and soft
  • onion - 2.1 oz (60 g)
  • red peppers - 1.8 oz (50 g)
  • cucumbers - 2.8 oz (80 g)
  • crushed ice - 7 oz (200 g)
  • olive oil - 2/5 cup (100 ml) + for sprinkling
  • cumin - 1 pinch
  • jamon - 4 fine pieces
  • apple cider vinegar - about 2 1/3 tbsp (35 ml)
  • salt - 1 and 1/2 tsp.
measures

How to make

The indicated amounts of vegetables and apricots are for the cleaned products.

They should be finely chopped and placed in a blender. Add ice, olive oil, vinegar, cumin and salt.

Then blend everything into a smooth liquid, which is put in the refrigerator for 60 minutes.

Serve the finished cold soup with pieces of jamon, which has been baked in a pan beforehand.

Try the gazpacho with jamon - a perfect way to cool off in the heat.

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