• 2 pounds petite diced tomatoes peeled, halved, seeded, and roughly chopped (about 5 cups of melon)
  • 1/4 cup garlic cloves plus chopped leaves for garnishing
  • 2 tablespoons russet potato
  • 1 cup diced serrano ham
  • 1 lime cut into wedges for serving


  1. 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.
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