Fast spanish gazpacho

Name: fast spanish gazpacho
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Spanish
Ingredients: 485 ml Gazpacho; 100 g Extremaduro raw ham; 150 g Spanish olives mix; cucumber; 40 g smoked almonds

As a bite or appetizer, this gazpacho is on the table.

Ingredients

Kitchen Stuff

4 tapas stick

Directions

The gazpacho must be well cold; put the bottle in the refrigerator at least 6 hours in advance.
The raw ham and olives must be at room temperature; get them out of the refrigerator 2 hours before your guests arrive.
Wash and halve the cucumber lengthwise and remove the seed lists with a teaspoon. Cut the flesh into cubes of ½ cm (brunoise).
Finely chop the almonds. Place several olives on the pickles.
Pour the gazpacho into glasses. Divide the cucumber cubes over it, sprinkle with the almonds and place an olive stick on each glass.
Divide the raw ham over the plates, add a glass of gazpacho and serve with the rest of the olives.