Salmorejo (Spanish Chilled Tomato Soup) . . .

It was in Madrid in March where I first met salmorejo, gazpacho's richer, deeper cousin. The cool, creamy tomato soup transcended seasonality. It was topped with egg and jamón ibérico. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another. —Alex Raij, a chef-owner of La Vara and Txikito restaurants in New York City



3 tbsp. kosher salt, plus more to taste

8 plum tomatoes, cored, halved, and seeded

1 clove garlic, crushed

1 baguette (about 10 oz.), cut into large pieces

½ small yellow onion

1 cup extra-virgin olive oil, plus more for drizzling

2 tbsp. sherry vinegar

Freshly ground black pepper, to taste

3 hard-boiled eggs, chopped

1 ½ cups finely chopped Iberian ham or prosciutto


Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.