Ifirst encountered salmorejo—gazpacho's thicker, more decadent cousin—in Madrid. The cool and 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 bowl.

Ingreadients:

• 3 Tbsp. kosher salt, plus more to taste
• 8 plum tomatoes, halved and seeded
• 1 baguette (10 oz.), preferably stale, cut into large pieces
• 1 garlic clove, coarsely chopped
• ½ small yellow onion
• 1 cup extra-virgin olive oil, plus more for drizzling
• 2 Tbsp. sherry vinegar, plus more to taste
• 1½ cups finely chopped Ibérico or serrano ham, or prosciutto
• 3 hard-boiled eggs, finely chopped

Direction

1. To a blender, add the salt, tomatoes, baguette, garlic, onion, and enough boiling water to cover; set aside for 1 hour. 
2. Reserve 1 cup of the liquid. Drain the vegetables and return them to the blender. Add the oil, vinegar, and reserved liquid. Purée until silky, then season with salt and additional vinegar to taste. Refrigerate until chilled. 
3. Pour the salmorejo into eight bowls and top evenly with the ham, eggs, and a drizzle of oil.