Gazpacho with sunflower seeds and ham

• Boil the parsley in water for 2 or 3 minutes (like an infusion).
• Mix the gelatine with the tea mixture then, let it solidify in the fridge for at least an hour and a half.
• When it is time to serve it, pour the jar of Ferrer Gazpacho (which has been in the fridge to keep chilled) in a soup tureen. Add the ham shavings, the sunflower seeds and the parsley jelly cut in small pieces.