GAZPACHO WITH IBERIAN HAM

Ingredients:

500 G of chicken broth

1 Tender onion

3 ripe red tomatoes

4 Cloves of Garlic

1 Red Pepper

1 Small Cucumber

25 G of Sherry Vinegar

2 Slices of Dry Bread

Iberian Ham

Salt

Directions:

Clean and cut the tomatoes.

Peel and whiten 60 g of tender onion for 2 minutes.

Peel the garlic and blanch three times.

Clean the seed and stem pepper.

Peel the cucumber, gin with the help of a spoon. Purge with salt for 1 hour. Afterwards, clean with plenty of water.

Chop all the ingredients, mix them in a container and leave it in the fridge for 12 hours.

Then, crush in the American glass along with Joselito ham. Then, press and strain at the same time to obtain the gazpacho.

Put to a point of salt and vinegar.

Serve the gazpacho with Iberian ham cubes.