Cherry gazpacho with Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham is a sophisticated and creative variant of a traditional andalusian gazpacho. This dish blends the freshness and acidity of a classic gazpacho with the natural sweetness of the cherries, finishing with a salty touch from the ham. Ideal for those hot summer days, this dish is not only refreshing, but also rich in flavor and texture. Perfect for hot days, this cherry gazpacho with Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham is a sophisticated and nutritious option to surprise and delight your guests!
Cherry Gazpacho
Cherry Gazpacho topped with Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham.
Ingredients:
-1kg tomatoes
-Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham
-400g cherries
-1/2 an onion
-50ml extra virgin olive oil
-Vinegar to taste
-A pinch of salt
-1 garlic clove
-1/2 a green pepper
-1/2 a red pepper
Method:
For the gazpacho:
– To make the cherry gazpacho we begin by de-stoning all of the cherries.
– We then prepare the rest of the ingredients for the gazpacho. For this we need to peel the tomatoes and onion, and chop both the red and green peppers into chunks.
– Add all of the ingredients to a blender. The tomatoes, cherries, clove of garlic, onion, salt, and the peppers. Once all of the ingredients have been added, blend the mixture for a few minutes until everything has been incorporated and the gazpacho reaches a smooth texture.
– Next add the olive oil and vinegar little by little, blending again until the mixture has reached a thickened consistency.
– To ensure that your gazpacho has the perfect texture, it is important to pass the mixture through a fine sieve and then store in the fridge so that the gazpacho can be served cold.
– When serving you can then top each portion with finely sliced Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham, a swirl of extra virgin olive oil and it is now ready to be enjoyed.
Wow your guests with this delicacy, the perfect mix of tradition and innovation!
