for the gazpacho:
For the puntarelle salad:
Cut the puntarelle into thin slices along the length and put them in a bath of water, ice, salt and some drops of lemon juice.
Then, blend the gazpacho ingredients with an extractor or with a centrifuge, or use a blender adding half a glass of water.
On a rustic cutting board, serve the Parma ham and the puntarelle, that you have drained, dried and seasoned with anchovies, salt, pepper, extra virgin olive oil and a little minced garlic. Beside, pour the gazpacho in a glass and decorate it like a cocktail.