Gazpacho with Jamón Ibérico

Instructions

1. 1
   Roughly chop tomatoes, cucumber, and red bell pepper.
2. 2
   Add garlic, olive oil, and red wine vinegar to a blender.
3. 3
   Blend until smooth, adding salt and pepper to taste.
4. 4
   Chill in the refrigerator for at least 1 hour.
5. 5
   Serve in bowls, topped with thin slices of jamón ibérico and crusty bread on the side.