Strawberry, tomato gazpacho with ham
The Hautes-Alpes cured ham : Cured ham is traditionally made in winter. It is preserved with a salt and spice rub before being dried in the cellar. The ham is then left for several months to mature, wich releases its aromas.
- 4 slices of Hautes-Alpes cured ham
- 500g tomatoes
- 200g strawberries
- 3 tbsp balsamic vinegar
- 1 garlic clove
- 2 tbsp olive oil
- 1 bunch basil
- 1 pinch of Espelette chili pepper
- Salt and pepper
Preheat the oven to 200°C (390°F).
Arrange the slices of ham on a baking sheet covered with baking paper.
Bake for 10min.
Meanwhile, bring a pot of water to a boil. Slice a cross in the bottom of each tomato. Immerse them for about ten seconds in a boiling water. Drain, remove skins and cut them in quarters.
Rinse the strawberries and remove the stems.
Put the tomatoes, strawberries, balsamic vinegar, olive oil, peeled garlic, a dozen basil leaves and chili pepper in a blender. Blend until smooth, then season with salt and pepper.
Divide the gazpacho into 4 verrines and decorate with ham slices. Serve chilled.
Recipe made by Sandrine Saadi (Fraise&Basilic) with the cured ham selected by Ludovic from Sherpa Orcières.