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, which wept fatty tears over its surface. 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
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.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 274 (57%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 79.5mg||24 %|
|Sodium 3062.4mg||106 %|
|Potassium 406.9mg||11 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 38.7g|
|Protein 11.1g||16 %|
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Calories per serving: 478
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