Beet Gazpacho recipe with minced ham and avocado

Ingredients to make Beetroot Gazpacho with minced ham and avocado:

• 1 kilo of red and ripe tomatoes
• 1 medium cooked beet
• Olive oil
• Salt
• Vinegar
• 1 green bell pepper
• 1 spring onion 1 clove of garlic
• 1 bunch of fresh coriander
• 1 ripe avocado
• 50g pine nuts
• 50 g of Serrano ham in thin slices

How to make beetroot gazpacho with minced ham and avocado:

1. Wash and cut all the vegetables except the avocado and blend them in the blender.
2. Go through Chinese.
3. To Salt.
4. Pour 8 tablespoons of oil and 5 of vinegar.
5. Stir well.
6. Add a few pieces of ice.
7. Chill in the fridge for a few hours.
8. Make a julienne with the ham.
9. At the time of serving, divide the gazpacho into 6 cups of consommé.
10. Top with the ham, some pine nuts, a few cubes of duly peeled avocado and a little coriander.