Strawberry Gazpacho with Avocado Crème Fraiche Foam

Preparation

1. For the foam: burr mix the ingredients in a suitable vessel until smooth.
2. Pour into an iSi Gourmet Whip bottle, charge and chill vertically until needed.
3. For the prosciutto crisps: slice the prosciutto very thinly and place on a silicon mat. Cover with another silicon mat and top with 2-3 sheet pans. Cook at low temperature for several hours or until nice and crisp.
4. For the strawberry gazpacho: place the QimiQ Classic, 3/4 of the washed strawberries, 1/2 of the cucumbers, ½ of the onions, 1/4 of the cilantro and the parsley into a food processor and blend at high speed until pureed (for about 30 sec.).
5. Place the mixture into a suitable vessel, cover and chill.
6. Finely dice the rest of the ingredients. Mix with the pureed mixture, season and chill until needed for service.
7. Serve in a chilled bowl topped with the Avocado and Creme Fraiche Foam. Garnish with cilantro leaves.