(*) Thought for 6 small glasses, as tapas.
Preheat the oven to 190 °C (convection oven).
Spread half of the toast slices with a tiny bit of olive paste and cover each with a slice of toast. Cut the crusts small all around and cut the sandwiches into three on the spot bars each. Wrap each bread bar with two slices of ham so that there is still bread protruding at the ends. Butter the ham and bread, place on the oven rack and toast in the heated oven for eight to ten minutes until crispy.
Peel the cucumber, cut it in half lengthwise, remove the seeds and cut into coarse pieces. Halve, seed, rinse and coarsely chop the bell bell pepper. Rinse and quarter the tomatoes, removing the stalks.
Finely mash the cucumber, peppers and tomatoes with clear soup, olive oil, cayenne pepper and sea salt. Season with sea salt, fold in the fresh finely chopped basil leaves and divide the gazpacho evenly into small glasses. Place the Serrano croutons on the rims of the glasses.
Tip: It’s best to use your favorite ham – then your dish tastes twice as good!