You will need
4 very large, ripe red tomatoes
Ina Paarman’s Vegetable Spice
4 slices Serrano Ham or Jamón Iberico
Top and tail the tomatoes, cut off a level slice about ½ cm thick from each end.
Use a 6 cm cookie cutter to cut out the centre of each tomato. Season tomato centres with Vegetable Spice, cover with cling film and refrigerate.
Freeze all the leftover tomato and skins. Defrost frozen tomato waste, put into a muslin cloth and squeeze out all the juices into a jug.
Divide the clear tomato juice between 4 soup plates.
Wrap paper-thin slices of Spanish Serrano ham around tomato centres and position in the juice in each plate.
Garnish with edible flowers, microgreens and droplets of olive oil.