Red gazpacho with beet and serrano ham

Name: red gazpacho with beet and serrano ham
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 pointed pepper; Scale tastytome tomatoes in pieces; 1 pot roasted red peppers (465 g), drained; bin boiled beets (a 500), peeled; 1 lime cleaned up; 1 tin can tomato paste 70 g; 2 toes garlic peeled; 25 ml olive oil; package serrano ham a 80 g

A tasty Spanish recipe. The starter contains the following ingredients: meat, pointed pepper, tasty tomatoes (in pieces), roasted red peppers ((465 g), drained), cooked beet ((a 500), peeled), lime (cleaned), tomato puree (70 g) , garlic (peeled), olive oil and serrano ham (a 80 g).

Ingredients

Kitchen Stuff

blender or hand blender

Directions

Remove the seed lists from the pointed pepper and cut the flesh into pieces.
Put the peppers, tomatoes and beetroot in a blender or high cup.
Grate the green skin of the lime and squeeze out the fruit.
Put the grater and juice with the tomato paste, garlic and olive oil in the blender.
Grind in the blender or with a hand mixer to an even soup.
Grind in the blender or with a hand mixer to an even soup.
Cut the serrano ham into strips.
Heat 2 tbsp oil in a frying pan and fry the ham in 3 min.
Until crispy.
Drain on kitchen paper and garnish the soup with the serrano ham..