Together with the traditional Andalusian gazpacho and the Salmorejo from Cordoba, we have in our country another great recipe for tomato-based cold soup: Antequera's porra. Today we show you how to do porra antequerana, the traditional Malaga recipe I'm sure you'll like it as much as the other two.
In addition to the above, they are also traditional cold soup recipes Classic summer, white garlic from Malaga and the Cordoba mazamorra, two dishes that are based on almonds instead of crushed tomatoes and are also a delicious way to feed when the good weather arrives and the heat asks for refreshing dishes.Live to the Palate Three cold soup recipes to succeed this summer
IngredientsFor 6 people
- 1 kg tomato
- Loaf of hard loaf 400 g
- Extra virgin olive oil 175 ml
- 0.5 red pepper
- Italian green pepper 1
- Garlic clove 2
- Salt a tablespoon
- Three tablespoon sherry vinegar
- Serrano ham to decorate
- Tuna in water to decorate
- Hard or cooked egg to decorate
How to make traditional Malaga porque porqueDifficulty: Easy
- Total time 15 m
- Elaboration 15 m
- 30 m rest
To make the baton well, it is convenient to start with the crushing of the ingredients, to get a fine vegetable cream. Then, we will slowly add the extra virgin olive oil, beating carefully, to get a very thick emulsion, which is traditional. It is said that if a spoon remains standing on the baton, it has been perfectly knitted.
We start by putting the peeled and well chopped tomatoes, the two varieties of pepper and the garlic cloves in the blender glass or the kitchen robot. The we crush with intermittent series so that our cream is made in a homogeneous way. Then add the vinegar and the hard drained hard bread so that the baton is very thick. Add a tablespoon of salt and crush again.
Once we have obtained a cream of crushed vegetables, we will bind and thicken it by adding olive oil. To do this, we put the blender at an intermediate speed, and we add the oil slowly while we continue beating. In a couple more minutes we will have the antequerana club ready, ready to take to the table, after a 30-minute rest in the fridge so that it is very cool.
With what to accompany the traditional Malaga porque
The most common is accompany the traditional Málaga porque porque with a thread of olive oil, adding a little chopped egg, some tacos of serrano ham or some natural tuna flakes. Any of the three garnishes, or even mixing two of them, egg and ham or hard boiled egg and tuna are great. I leave it to your choice.