Dish

Porra Antequerana

Cold tomato soup

Porra Antequerana is made with ripe tomatoes, bread, garlic, olive oil, and sherry vinegar. The ingredients are blended together until smooth and then chilled before serving. It is typically garnished with diced ham and hard-boiled eggs. Porra Antequerana is a refreshing and nutritious dish that is perfect for hot summer days.

European cuisine› Mediterranean cuisine› Spanish cuisine

Soup› Bread Soup

Origins and history

Porra Antequerana originated in the city of Antequera in Andalusia, Spain. It was traditionally made by farmers who used stale bread and ripe tomatoes to make a nutritious and filling meal. Today, it is a popular dish throughout Spain and is often served as a starter or light lunch.

Dietary considerations

Porra Antequerana is vegetarian and can be made gluten-free by using gluten-free bread. It is also low in calories and high in vitamins and minerals.

Variations

There are many variations of porra Antequerana, including those that use different types of bread or add additional ingredients such as peppers or cucumber. Some recipes also call for the addition of tuna or anchovies.

Presentation and garnishing

Porra Antequerana is typically served in a bowl and garnished with diced ham and hard-boiled eggs. It can also be topped with a drizzle of olive oil or a sprinkle of paprika.

Tips & Tricks

To make the perfect porra Antequerana, use ripe tomatoes and good quality olive oil. Be sure to chill the soup for at least an hour before serving to allow the flavors to meld together.

Side-dishes

Porra Antequerana is often served with a side of crusty bread or grilled shrimp. It can also be topped with diced vegetables or croutons for added texture.