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Home > Recipes > Soups and Creams > Porra antequerana

Porra antequerana

Porra antequerana
Porra antequerana
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Category: Soups and Creams

Difficulty: Easy

Time: 00:05

Dish: Starter

Quantity: 4

Country: Spain


  • 1 kg. ripe tomatoes chopped in pieces
  • 1 green bell pepper cut into pieces
  • 1 red bell pepper cut into pieces
  • 1 clove of garlic
  • 150 g. day-old bread
  • 2 tablespoons red wine vinegar
  • 120 ml. olive oil
  • 1 boiled egg, chopped
  • Serrano ham cubes
  • Salt to taste

How To Make It

Step 1: We begin the preparation of our cold soup, for this, in the blender glass add the tomatoes, red bell pepper, green bell pepper, garlic clove, olive oil, red wine vinegar, a little salt and process everything very well, then add the bread and grind again until you get a thick texture (if you want a lighter texture, reduce the amount of bread), put in the refrigerator for at least 2 hours, then serve in a deep dish, add the boiled egg, some diced Serrano ham and now we just have to enjoy this delicious porra antequerana.

Step 1: How To Make Porra antequerana

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Preguntas y respuestas

How can I adjust the texture if the porra antequerana is too thick?

If it is too thick, add a little more tomato or water to achieve the desired texture.

Can I use fresh bread instead of day-old bread?

It is better to use day-old bread because it absorbs the liquids better and contributes to a thicker texture. If you do not have fresh bread, toast it lightly so that it loses a little moisture.

How can I adjust the flavor if it is too acidic?

If the porra antequerana is too acidic, you can add a pinch of sugar to balance the acidity of the tomatoes and vinegar.


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