This soup separates a vegetable base that you blend and chill from a ham topping added at the end. There is no bread in the mixture and no cooking. Aim for a pourable soup in small bowls rather than a thick cream.
4 starters · 80 g ham · 20 min preparation and about 1 h chilling. Add the ham just before serving.
Ingredients and timing for 4 servings
Preparation: 20 min; chilling: about 60 min, until the base is cold. Approximate total: 80 min; no cooking.
Approximate timings for this editorial proposal, without a kitchen trial. Adapt preparation and, for the soup, chilling to your ingredients and utensils.
- 800 g ripe tomatoes
- 200 g cucumber
- 40 ml olive oil
- 15 ml wine vinegar
- 100 ml cold drinking water, with a little extra if needed
- 80 g sliced cured ham
Step-by-step method
- Wash tomatoes and cucumber under running water before cutting. Use clean hands, board and knife. Remove damaged areas and discard any rotten produce.
- Chop tomatoes and peel cucumber if you prefer a finer texture. Put in the blender with water and vinegar. Blend until no large pieces remain.
- Gradually add oil and blend again. For a finer texture, pass through a sieve. If too thick for soup, add a little more cold water gradually.
- Keep the base in a clean covered container in the fridge for about an hour until cold. Store the ham as its packet directs and separately from the soup until serving.
- Stir the cold base and divide between four bowls. Cut the ham into manageable strips with clean utensils and distribute the 80 g on top. Serve immediately; do not blend the ham into the base.
Jamones Paco Heredia for this article
Current selection from the related collection. Check format, weight and directions on each product page.
Jamones Paco Heredia
Current selection from the related collection. Check format, weight and directions on each product page.
View the collection →Adapt the recipe to your kitchen
Extra water depends on the tomatoes and whether you sieve the mixture. Taste before changing the dressing: the ham is added later and brings its own flavour.
No bread in the base does not make it suitable for every allergy. Check the specific vinegar and ham, their ingredients and allergens. If serving later, keep the base refrigerated and finish each bowl at serving.
Fruit and vegetable hygiene: FDA guidance.
The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.
Choose your ham and plan your purchase
You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.
Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.