1. Pass the tomatoes through a sieve to obtain a smooth, seedless puree.

2. Dice the cucumber and ham.

3. In a bowl, combine the tomato puree, cucumber, and ham.

4. Add the whipped cream and mix all the ingredients well.

5. Taste and adjust the salt, if necessary.

6. If desired, you can also add about 2 finely chopped onion slices and 1-2 chopped hard-boiled eggs.

7. Mix again to evenly distribute the added ingredients.

8. Let it rest in the refrigerator for at least 1 hour before serving.

9. Serve the cold tomato soup as an appetizer or first course.