If you’re making the ham salt and cheese crisps, preheat the oven to 350°F.

Note: My microwave broke during lockdown, and since I don’t use it much, I made this in the oven. But if you have a microwave, you can dry the ham faster. Place it between parchment paper and put some weight on top. Microwave for a minute, then let it cool and grind it.

In the oven, place small piles of cheese and slices of ham on parchment paper.

Peel the garlic and remove the germ.

Add the beets, cucumber, tomatoes, and garlic to a blender and blend well.

Next, add the oil and continue blending very slowly.

Chill in the fridge to keep it cool.

Meanwhile, once the ham is ready, let it cool and chop it in a mortar or blender (for a finer texture).

Now everything is ready to plate. You can store the ham salt in a jar and use it in other recipes. It adds a great touch to soups or gazpachos.

Serve the soup, sprinkle some seeds on top, add ham salt to taste, place the cheese crisp, and enjoy! I served it with cucumber and carrot sticks.

After about 15 minutes, you can remove the cheese crisps, carefully shape them on an oval surface, and let them cool. Put the ham back in the oven for about 20 more minutes.

Wash and peel the tomatoes and cucumber. Remove the seeds from the tomatoes.

Then add the yogurt, mint, cilantro, lime juice, salt, and vinegar. Blend and taste until you reach your desired flavor.