With the arrival of heat we usually spend many liquids and, although we will recover them drinking, we always want fresh dishes and as light and easy as possible. If we add colors and textures to these dishes, then it will be impossible to resist them. In recipes, we bring a cold soup of Malaga, specifically from the Antequera area, which will surprise you for its exquisite flavor. Although the most popular recipes tend to be those of the Gazpacho and the Salmorejo, this one that we share below has nothing to envy them. Discover how Porra Antequerana, encourage yourself to try it and you will see that it will become one of your favorite summer dishes.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make Antequerana: |
| 6 mature pear tomatoes or other type of mature tomatoes 1 slice of loaf of garlic 5 tablespoons of overturous olive oil extra 3 tablespoons of apple cider vinegar or white wine 1 teaspoon of salt ½ Green pepper (if small you can use 1 whole) 1 jet of cold water (optional) 1 can of the natural tuna 2 cooked eggs 1 piece of red pepper (1/4 or 1/2 depending on how large it is ) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Antequerana:
1. begins peeling the tomatoes with a pelapatatas or scalding them. For this second option, you must make a cross cut and introduce them in boiling water for 30 seconds. Remove them and pull the skin by the cut.
2. Put a good slice of bread on soaking so that it softens and is very spongy. While absorbing the water, continues with the rest of the steps of the Antequerana Porra recipe, so you can take advantage of time. If you want to make your own bread, do not miss the recipe of spongy homemade bread.
3. Cut the garlic and peppers into medium pieces. It doesn matter if you don all remain the same because you will crush them equally. Enter the tomatoes already without skin in the blender or in the blender glass and begin to crush them. When there is a fine tomato sauce, add peppers and garlic and keep beating.
4. beat for 2 minutes and then see the salt and vinegar consecutively while continuing. If you use blender you can add these ingredients by the upper hole, while if you are using an electric blender you will have to add the thread -shaped vinegar while batting. Finally, slowly pour the oil so that it emulsifies the sauce and is a creamy Antequerana.
5. Remove the slice of bread, drain it slightly, add it to the preparation and beat for 3 more minutes. You can add more water to the mixture if you want you to have a more liquid cream, although this rich cold soup usually has a little thick consistency.
6. It is tradition to serve the Antequera Porra recipe with chopped cooked egg and crumbled tuna. There are also those who add Serrano ham chips to enhance the taste of soup. Be that as it may, this incredible cold soup will make you cannot stop taking it at any time, it will comfort you and replace lost liquids with heat.
