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Porra antequerana

Name: Porra antequerana - Spanish cold tomato soup
Total time: 00:05
Yield: 4
Cuisine: Spain
Ingredients: 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

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Category: Soups and Creams

Difficulty: Easy

Time: 00:05

Dish: Starter

Quantity: 4

Country: Spain

The porra antequerana is one of the traditional dishes of Andalusian cuisine, it is a cold soup that combines flavor, freshness and unique texture, very similar to the Andalusian gazpacho, its popularity has made it become a reference of the Spanish cuisine and although the porra antequerana is very similar to gazpacho, there is some difference, since the porra antequerana is characterized by having a much thicker and stronger texture than the gazpacho.

The porra antequerana has to be served cold, so we must refrigerate it at least 2 hours, additionally it can be accompanied with many ingredients, such as hard boiled eggs, Serrano ham, canned tuna, olives, roasted peppers, among others, which bring more flavor and texture to our dish, follow our step by step videos below, where we will show you how to make porra antequerana, an Andalusian dish that will not leave you indifferent.

Ingredients

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

Tips To Prepare It

To prepare porra antequerana, use ripe tomatoes.

You can use any variety of vinegar, either red wine, white wine, sherry vinegar...

Keep the porra antequerana in the refrigerator so that it is very fresh when you serve it.

What can we accompany this recipe with?

You can accompany the porra antequerana with Serrano ham, boiled egg, roasted peppers, canned tuna or whatever you like.

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.