2poundspetite diced tomatoespeeled, halved, seeded, and roughly chopped (about 5 cups of melon)
1/4cupgarlic clovesplus chopped leaves for garnishing
1cupdiced serrano ham
1limecut into wedges for serving
Chill 4 soup bowls in your refrigerator. Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint.