Porra Antequerana

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a medium pot of water to a rolling boil.

   Ca. 3 min.

2. 2

   Carefully immerse the ripe tomatoes into the boiling water for 30-60 seconds, or until their skins just begin to split.

   Ca. 1 min.

   Kokkens note: Blanching the tomatoes makes them incredibly easy to peel, ensuring a smooth soup texture.

3. 3

   Using a slotted spoon, immediately transfer the blanched tomatoes to a large bowl filled with ice water to stop the cooking process.

   Ca. 1 min.

   Kokkens note: An ice bath prevents the tomatoes from cooking further and helps loosen the skins.

4. 4

   Once the tomatoes are cool enough to handle, peel off their skins and remove the tough core. Roughly chop the peeled tomatoes.

   Ca. 5 min.

5. 5

   In a large mixing bowl, combine the chopped tomatoes, day-old bread, and the peeled garlic clove.

   Ca. 2 min.

   Kokkens note: Day-old bread is essential for achieving the correct thick, creamy consistency without making the soup watery.

6. 6

   Allow the bread to soak in the tomato juices for at least 10 minutes, ensuring it softens completely.

   Ca. 10 min.

   Kokkens note: This soaking step is crucial for the bread to fully absorb moisture, making it easier to blend into a smooth consistency.

7. 7

   Transfer the tomato and bread mixture to a high-speed blender or food processor. Add the extra virgin olive oil, sherry vinegar, and salt.

   Ca. 2 min.

8. 8

   Blend the mixture on high speed until it is exceptionally smooth and creamy, with no visible bread chunks. If the mixture is too thick to blend, add a tablespoon or two of cold water, but aim for a dense consistency.

   Ca. 3 min.

   Kokkens note: Achieving a super smooth, velvety texture is the hallmark of a perfect Porra Antequerana.

9. 9

   Taste the porra and adjust the seasoning with more salt or vinegar if needed.

   Ca. 1 min.

10. 10

    Pour the porra into a serving bowl or individual bowls, cover tightly, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.

    Ca. 1 t.

    Kokkens note: Chilling is essential for this cold soup; it enhances the refreshing quality and deepens the flavors.

11. 11

    While the porra chills, prepare the garnishes: finely chop the hard-boiled eggs and dice the cucumber into small, uniform pieces.

    Ca. 5 min.

    Kokkens note: Uniformly diced garnishes not only look appealing but also ensure a balanced bite with every spoonful.

12. 12

    Serve the chilled porra cold, garnished generously with the finely chopped hard-boiled egg and diced cucumber. If using, sprinkle with finely diced Serrano ham for an authentic touch.

    Ca. 1 min.