Gazpacho with Beetroot Sorbet and Cinco Jotas Ham

Gazpacho with Beetroot Sorbet and Cinco Jotas Ham

Capote Y Toros

Ingredients

(for 4 people)

  • 30 g Cinco Jotas ham slices


FOR THE GAZPACHO

  • 1 kg ripped tomatoes
  • ½ green pepper
  • 1 garlic clove
  • ½ cucumber
  • 1 Tbsp extra virgin olive oil
  • 4 Tbsp white wine vinegar
  • 1 slice white bread, preferably rustic
  • 1 pinch of salt

FOR THE BEETROOT GAZPACHO SORBET

  • 1 kg ripe tomatoes (e.g. plum tomatoes)
  • ½ kg cooked beetroot
  • 1 chive
  • 100 ml extra virgin olive oil

Preparation

FOR THE GAZPACHO

Wash the vegetables and peel the tomatoes, garlic and cucumber. Put all the ingredients into a blender and mix until liquid, according to the desired consistency. Add chilled water, olive oil, vinegar and salt to taste.

FOR THE BEETROOT GAZPACHO SORBET

1. Peel and dice the tomatoes, onion and the beetroot. Mix in a blender. Slowly add the olive oil and continue to blend. Once done, season with salt to taste. Remember that the gazpacho will be slightly saltier to the palate once cold.
2. Place the gazpacho in the freezer for 5 hours.
3. Serve in wide glasses or bowls, a presentation similar to ice cream, and garnish with the chives.

Final Touches

Serve the gazpacho in a cold bowl with a ball of beet sorbet in the center and some Cinco Jotas ham shavings on top