Strawberry gazpacho with oyster and ham dust

Tell me, who can refuse even one glance at the soup with such an expressive and appealing name ?! Yes, not everyone loves oysters and not everyone has tried real jamon, but take a look at least with one eye ... Surprisingly, such a strawberry-tomato gazpacho is prepared simply and quickly.

Ingredients

• 1 large cucumber
• 500 g strawberries
• 0.25 red bell pepper
• 500 g very ripe tomatoes
• garlic - 1 clove
• salt
• 1 cup extra virgin olive oil
• 8 oysters
• sherry vinegar
• 100 g jamon Iberico

Directions

1. Peel the cucumber and seeds, chop coarsely. Dip the tomatoes in boiling water for 1 minute, remove the skin. Put coarsely chopped tomatoes, peppers and cucumber, chopped garlic, peeled strawberries, salt and olive oil in a blender.
2. Grind until puree, strain through a sieve. If the gazpacho is too thick, dilute it with a little ice water. Refrigerate before serving.
3. Fry thin slices of ham in a dry non-stick frying pan until crisp, cool and grind to dust in a food processor.
4. Pour the gazpacho into martini glasses, place an oyster in each and dust with the ham. Serve immediately.