Porra Antequerana

Name: Porra Antequerana
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1kg ripe tomatoes; 250g day-old bread; 1 green and 1 red pepper; 1 garlic clove; 150ml extra virgin olive oil; 2 tbsp sherry vinegar; Hard-boiled egg, serrano ham and tuna, to top

Porra antequerana/POH-rrah an-teh-keh-RAH-nah/

Also known as: Porra de Antequera, Porra Andaluza, Antequera Cold Tomato Soup

About this dish

A thick, cold purée of tomato, bread, peppers, garlic and olive oil, topped with chopped egg and serrano ham.

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Ingredients

🍅1kg ripe tomatoes

🍞250g day-old bread

🫑1 green and 1 red pepper

🧄1 garlic clove

🫒150ml extra virgin olive oil

🫙2 tbsp sherry vinegar

🥚Hard-boiled egg, serrano ham and tuna, to top

Method

Serves 3

Blend the tomatoes, peppers and garlic until smooth.

Add the bread and leave it to soak.

Blend again, adding the oil in a stream until very thick.

Season with vinegar and salt and chill well.

Serve topped with chopped egg, ham and tuna.

✓ What Makes it Authentic

Porra antequerana comes from Antequera near Málaga and is thicker than salmorejo, traditionally made with green pepper.

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