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Tomato Agua Fresca with Crispy Jamón Dust & Basil Oil
A silky tomato water, made by slow-straining ripe heirloom tomatoes, poured over ice and finished with a crackle of burnt jamón powder, a drift of basil oil, and fleur de sel. No thick smoothie here—this is restaurant-technique, purity in a glass.
85calper serving
4gprotein
8gcarbs
4gfat
15min prep 8min cook 2serves
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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