Porra antequerana

A traditional cold soup from Andalusia, Spain

Porra antequerana is a traditional cold soup from the region of Andalusia in southern Spain. It is a thicker variant of gazpacho, a well-known Spanish cold soup, and is particularly associated with the town of Antequera in the province of Málaga.

Ingredients

Porra antequerana is primarily made from tomatoes, bread, olive oil, garlic, and vinegar. The soup is characterized by its creamy texture, which is achieved by blending the ingredients until smooth. The use of stale bread helps to thicken the soup, distinguishing it from other cold soups like gazpacho.

Main Ingredients

• Tomatoes
• Bread (preferably stale)
• Olive oil
• Garlic
• Vinegar
• Salt

Garnishes

Porra antequerana is typically garnished with hard-boiled eggs and ham, such as Serrano ham, which are diced and sprinkled on top before serving. Some variations may include tuna or green peppers as additional toppings.

Preparation

The preparation of porra antequerana involves soaking the bread in water to soften it, then blending it with peeled and chopped tomatoes, garlic, olive oil, vinegar, and salt. The mixture is blended until it reaches a smooth, creamy consistency. The soup is then chilled in the refrigerator before serving.

Serving

Porra antequerana is served cold, making it a refreshing dish for the hot Andalusian summers. It is often served as a starter or a light meal, accompanied by bread or crackers. The garnishes of hard-boiled eggs and ham add texture and flavor, complementing the creamy soup.

Cultural Significance

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A bowl of porra antequerana garnished with hard-boiled eggs and ham

Porra antequerana is a staple of Andalusian cuisine and reflects the region's agricultural abundance, particularly its high-quality olive oil and tomatoes. It is a dish that embodies the simplicity and richness of traditional Spanish cooking, emphasizing fresh, local ingredients.

Related pages

• Gazpacho
• Salmorejo
• Andalusian cuisine
• Spanish cuisine