Authentic Spanish Porra Antequerana Recipe

Ingredients

  • 4 ripe tomatoes
  • 1 green bell pepper
  • 1 cucumber
  • 2 cloves of garlic
  • 200g of stale bread
  • 100ml of extra virgin olive oil
  • 1 tablespoon of white wine vinegar
  • Salt to taste
  • Water as needed
  • For garnish: chopped hard-boiled eggs and Serrano ham

Steps and instructions

  1. Cut the stale bread into small pieces and soak them in water for about 15 minutes.
  2. While the bread is soaking, peel the tomatoes and cucumber, and remove the seeds from the green pepper.
  3. Cut the tomatoes, cucumber, and green pepper into small pieces.
  4. Peel and finely chop the garlic cloves.
  5. Drain the bread and squeeze out the excess water.
  6. Place the soaked bread, chopped vegetables, garlic, olive oil, vinegar, and salt in a blender or food processor.
  7. Blend the ingredients until you get a smooth and creamy mixture. If the mixture is too thick, add water as needed and blend again.
  8. Taste the mixture and adjust the seasonings if necessary.
  9. Refrigerate the soup for at least 2 hours before serving.
  10. Garnish with chopped hard-boiled eggs and Serrano ham before serving.

Tools for making

Recipe variations

  • Use different types of tomatoes, such as heirloom or cherry tomatoes, to add variety in flavor and color.
  • Add a diced red onion for some extra crunch and flavor.
  • Include some chopped fresh herbs like basil, parsley, or cilantro to enhance the taste.
  • Add a pinch of cayenne pepper or a few drops of hot sauce for a spicy kick.
  • For a creamier texture, blend in some Greek yogurt or sour cream.
  • Replace the stale bread with croutons or toasted baguette slices for a different texture.
  • Add some diced avocado for a creamy and rich twist.
  • Include some cooked shrimp or grilled chicken for a protein-packed version.
  • For a vegetarian option, omit the Serrano ham and garnish with toasted almonds or pine nuts.
  • Experiment with different types of vinegar, such as balsamic or red wine vinegar, to vary the tanginess of the soup.

Recipe overview

Enjoy a taste of Andalusian cuisine with this traditional Porra Antequerana recipe. A chilled tomato-based soup, Porra Antequerana is the ideal appetizer or light meal during the hot summer months. This dish is similar to gazpacho and salmorejo, but with its unique balance of tomatoes, cucumber, green pepper, and garlic, it stands out with its own distinct flavor. The soup is thickened with stale bread and seasoned with olive oil and vinegar, resulting in a creamy and refreshing blend. Topped with hard-boiled eggs and Serrano ham, this soup offers a delightful fusion of textures and flavors. This recipe takes you through a straightforward process to prepare this dish from scratch, ensuring you get to experience an authentic version of this Spanish classic. So, get your blender ready, and let's start cooking!

Common questions

  1. Can I use fresh bread instead of stale bread?
    Yes, you can use fresh bread if you don't have stale bread available. However, using stale bread will give the soup a better texture and flavor.
  2. Can I substitute any of the vegetables?
    While the traditional recipe uses tomatoes, green pepper, and cucumber, you can experiment with different vegetables according to your preference. However, keep in mind that it might alter the authentic taste of Porra Antequerana.
  3. Can I make this recipe ahead of time?
    Yes, you can make Porra Antequerana ahead of time. In fact, it is recommended to refrigerate the soup for at least 2 hours before serving to allow the flavors to develop. It can be stored in the refrigerator for up to 24 hours.
  4. What can I use as a garnish?
    The traditional garnish for Porra Antequerana includes chopped hard-boiled eggs and Serrano ham. However, you can also use diced tomatoes, cucumbers, or croutons as additional garnish.
  5. Can I adjust the amount of garlic and olive oil?
    Yes, you can adjust the amount of garlic and olive oil according to your taste preferences. If you prefer a stronger garlic flavor, you can add more cloves. Similarly, you can increase or decrease the amount of olive oil for a richer or lighter consistency.

Serving dishes and utensils

  • Blender or Food Processor - Used to blend the ingredients into a smooth soup.
  • Peeler - Used to peel the tomatoes and cucumber.
  • Knife - Used to cut the vegetables and bread into small pieces.
  • Cutting Board - Provides a surface for cutting the ingredients.
  • Measuring Spoons - Used to measure the vinegar and salt.
  • Large Bowl - Used to soak the bread in water and later mix the ingredients.
  • Refrigerator - Used to chill the soup before serving.
  • Soup Bowls - Used to serve the Porra Antequerana.
  • Spoons - Used for eating the soup.
  • Garnishing Tools - Such as egg slicer and knife, for garnishing with chopped hard-boiled eggs and Serrano ham.

Origin stories

Originating from the Andalusian city of Antequera in Spain, Porra Antequerana is a refreshing and hearty cold soup that's perfect for the region's hot summer days. Its name is derived from the large wooden pestle, known as 'porra', used in traditional kitchens to mash the ingredients. The dish's humble ingredients, including tomatoes, peppers, and bread, reflect the simplicity and authenticity of the Andalusian cuisine. Popular legend has it that the farmworkers created this dish using leftover bread and ripe vegetables from their fields. Today, it serves as a delicious reminder of the region's agricultural heritage, transforming simple ingredients into a flavorful feast.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.