With the arrival of the heat we usually spend a lot of liquids and, although we recover them by drinking, we always want fresh dishes that are as light and easy as possible. If we add colors and textures to these dishes, then it will be impossible to resist them.
In RecetasGratis we bring a type of cold tomato soup from Malaga, specifically from the Antequera area, which will surprise you with its exquisite flavor. Although the most popular recipes are usually those of gazpacho and salmorejo, this one that we share below has nothing to envy them. Discover how to make antequerana truncheonGo ahead and try it and you will see that it will become one of your favorite summer dishes.
Ingredients to make Porra antequerana:
How to make Porra antequerana:
Starts peeling the tomatoes with a potato peeler or by scalding them. For this second option, you will have to make a cross cut and place them in boiling water for 30 seconds. Remove them and pull the skin through the cut.
Put a good slice of bread to soak so that it becomes soft and very fluffy. While absorbing the water, continue with the rest of the steps of the Antequera porra recipe, so you can take advantage of the time.
If you want to make your own bread, don’t miss the Fluffy Homemade Bread Recipe.
Cut the garlic and peppers into medium pieces. It does not matter that they are not all the same because you will grind them equally. Put the tomatoes already without skin in the blender or in the blender glass and begin to grind them. When there is a thin tomato sauce, add the peppers and garlic and keep beating.
Blend for 2 minutes, then add the salt and vinegar consecutively while you continue to beat. If you use a blender you can add these ingredients through the upper hole, while if you are using an electric hand mixer you will have to add the vinegar in the form of a thread while beating. By last, slowly pour the oil so that the sauce is emulsifying and a creamy antequerana baton remains.
Take out the slice of bread, drain it lightly, add it to the preparation and beat for 3 more minutes. You can add more water to the mixture if you want a more liquid cream, although this rich cold soup usually has a bit of a thick consistency.
It is tradition to serve the Antequerana baton recipe with chopped boiled egg and flaked tuna. There are also those who add serrano ham shavings to enhance the flavor of the soup. Be that as it may, this incredible cold soup will make you unable to stop drinking it at any time, it will comfort you and replace the liquids lost in the heat.
Porra antequerana – Calories, versions and accompaniments
The delicious cold dishes from the areas of Andalusia are among the most recognized in all parts of Spain, especially in the best restaurants, where they are usually found as the first starter on any menu. Currently there are many recipes that exist to make a cold tomato soup, each with its specific name but all similar due to the fact that they coincide in many ingredients. Some of the most popular are:
- Andalusian gazpacho
- Antequerana truncheon
- White garlic
Focusing now on the antequerana porra recipe, which is the one we have shared here, we can say that it is a very simple soup with fewer ingredients than others. Still, it’s delicious, it’s nutritious, and it’s low in calories. In general, 100 grams of Antequera truncheon does not usually reach 100 calories, being the usual thing that it contains 70-80 calories. The final figure will depend on the oil added.
To accompany this dish, in addition to the recommendations already given, you can prepare croutons or strips of toast. This soup is perfect to serve as a starter for any other main dish, such as grilled meats, fish, vegetables …