Tomato Soup with Ibérico Ham

将油和火腿混合在大型荷兰烤箱中，并在培养基上煮熟，经常搅拌，直到呈现火腿脂肪约6分钟。用开槽的勺子去除火腿，放在一旁。

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 pepper. 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 minute. 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.