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Try SavoraSalmorejo Cordobés with Quail Egg & Crispy Cecina
A chilled, creamy tomato soup from Córdoba, Spain, elevated with quail eggs and crispy cecina (cured beef). This is a thicker, richer cousin to gazpacho, perfect for a light lunch or elegant starter.
Ingredients
- Ripe tomatoes1.5 lbs
- Crusty bread4 oz
- Extra virgin olive oil1/2 cup
- Sherry vinegar2 tbsp
- Garlic clove1
- Quail eggs6
- Cecina (cured beef)2 oz
- Salt1 tsp
- Black pepper1/4 tsp
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Learn MoreMethod
Soak the bread in cold water for about 15 minutes, until softened.
Roughly chop the tomatoes and garlic.
Squeeze the excess water from the bread.
Combine the tomatoes, garlic, and bread in a blender or food processor.
Blend until smooth. With the motor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes creamy.
Add the sherry vinegar, salt, and pepper. Blend to combine.
Taste and adjust seasoning as needed. The salmorejo should be slightly tangy and rich.
Chill the salmorejo in the refrigerator for at least 2 hours to allow the flavors to meld.
While the salmorejo is chilling, hard-boil the quail eggs. Peel and halve them.
Crisp the cecina: You can either bake it in a low oven (275°F) until crispy, or quickly pan-fry it until it's lightly browned and crisp. Let it cool and then crumble or slice thinly.
To serve, pour the chilled salmorejo into bowls. Top with the halved quail eggs and crispy cecina. Drizzle with a little extra olive oil if desired.
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