Heat The Bastard well to 200 °C. Place the tomatoes, peppers and red pepper whole on the grill. If the skin is slightly blackened, you are doing well! Do this for about 10 minutes and carefully remove them from the grill. The ingredients are a little less firm than when you started, but you can probably get them off with a spatula.

If you put the pepper in a sealed drum or bag, it will continue to steam off its skin. Let everything cool down. Remove the skin from the tomatoes. Clean the inside of the pepper by removing the seeds and the skin. Do the same for the pepper.

Cut the bread into 10 slices and use two of them - without the crust - for the gazpacho. Tear these in pieces and put them in the blender with the tomatoes, peppers, pepper, cucumber chopped into pieces, 1 clove of garlic, half a bunch of parsley, half the vinegar (add the rest later to taste), 50 ml of olive oil, the water or ice cubes and a pinch of allspice. Taste and add salt, pepper and extra vinegar to taste.

Cut the other garlic clove in half lengthwise and rub the flat side of the clove over the remaining bread slices. Brush the bread with some olive oil and grill briefly on both sides. Cut the lemons in half and grill them on the cutting edge. Serve the chilled gazpacho in deep plates or bowls and drizzle generously with the rest of the olive oil. Use the remaining parsley and lemons for garnish. Top the grilled bread with the Spanish ham.