Porra Antequerana with Extra Virgin Olive Oil
• ½ kg of ripe tomatoes
• 250 g rustic bread
• 1 green pepper
• 1 clove garlic
• Extra virgin olive oil
• 1 tablespoon white wine vinegar
• Boiled egg (optional)
• Chopped Serrano ham (optional)
• Tuna in oil (optional)
1. Wash the tomatoes, cut them and place them in blender or kitchen robot that you are going to use. Crush them until you get a homogeneous and smooth mixture. If there are remains of skin or seeds, pass the result through a fine strainer.
2. Once the tomatoes are crushed, add the chopped bread and let it soak well. Put this in a blender of kitchen robot.
3. Next, add the cut green pepper, the peeled garlic clove, the vinegar and the salt, and crush. While this happens, uncover the glass of the mixer or robot and add the extra virgin olive oil slowly so that it emulsifies perfectly. There will be a mixture of a nice orange color.
4. Although the authentic “Antequera” is thick, if the texture is too doughy, you can add a little water to make it lighter.
5. Let it rest, at least an hour, in the fridge. Serve it cold accompanied by Serrano ham dices, canned tuna minced or chopped boiled egg and, of course, a splash of extra virgin olive oil on top.