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Ham On Ibérico ham takes this Spanishtomato soup from staple to showstopper.Tomato Soup with Ibérico Ham
ACTIVE 30 MIN; TOTAL 1 HR 20 MIN
SERVES 6This soup uses no broth or water; toma-
toes form the entire base. Crispy Ibérico
ham and fresh mint offset the acidic
sweetness of the tomatoes. If you can’t
find rosa de Barbastro tomatoes, use the
juiciest, ripest tomatoes at the market.(^1) / 4 cup extra-virgin olive oil, plus more
for serving
2 (1^1 / 2 -oz.) pkg. jamón ibérico (such
as Cinco Jotas), finely chopped
3 medium carrots, chopped
1 large yellow onion, chopped
1 medium leek, white and light green
parts chopped
7 garlic cloves, finely chopped
61 / 2 lb. rosa de Barbastro tomatoes or
other juicy beefsteak-style
tomatoes, chopped
(^1) / 4 cup loosely packed fresh mint
leaves, finely chopped, plus more
fresh mint leaves, for garnish
4 tsp. kosher salt
1 tsp. ground cumin
(^1) / 4 tsp. black pepper
Fig jam or fresh figs, for serving
- Combine oil and ham in a large Dutch
oven, and cook over medium, stirring
often, until ham fat is rendered, about 6
minutes. Remove ham with a slotted
spoon, and set aside. - Increase heat to medium-high. Add
carrots, onion, leek, and garlic to Dutch
oven; cook, stirring occasionally, until
vegetables are tender but not browned, 6
to 8 minutes. Add chopped tomatoes,
chopped mint, salt, cumin, and black pep-
per. Cook, stirring occasionally, until
tomatoes have released their liquid and
are completely broken down, 45 to 50
minutes. - Working in batches, transfer soup to a
blender. Secure lid on blender, and
remove center piece to allow steam to
escape. Place a clean towel over opening.
Process until very smooth, about 1 min-
ute. Pour mixture through a fine wire-
mesh strainer into a bowl; discard solids.
Serve hot, sprinkled with reserved ham
and mint leaves, drizzled with oil, and
topped with fig jam or fresh figs. —LUIS
MIGUEL LÓPEZ DOMÍNGUEZ AND ADELA
LÓPEZ DOMÍNGUEZ
WINE Substantial Spanish rosado: 2018
Bodegas Muga
ON A RECENT TRIP TO Andalucia, I visited the wooded
meadows where the black-footed Ibérico pigs of Cinco
Jotas, the best jamón producer, feast on acorns. The nuts
fatten the pigs with intricate marbling, yielding
glistening slices that rival even the finest prosciutto.
One of my favorite dishes featuring jamón was at
Restaurante Arrieros: a simple tomato soup that starts
by rendering the diced ham, producing delicious, salty
fat that simmers down a bounty of tomatoes. Topped
with crispy ham and sweet fig and paired with a bottle
of nutty amontillado sherry, it is the ultimate in
shoulder season cooking. —MARY-FRANCES HECK