In the South of Spain in the summer people make delicious cold soups, the most famous being gazpacho. Another is porra, and this recipe for traditional Antequera porra is super simple to make.
This soup is softer in taste than the gazpacho and offers a thicker substance. Ask for it in restaurants and be pleasantly surprised, unless you accidentally ask for “Porro Porra”, in which case you might receive a rather incredulous stare and the comment that in Spain joints (ahem, a soft smokable drug) aren’t normally served…
Ingredients for the Traditional Antequera Porra
- 1 kg tomatoes
- 2 peppers
- 2 cloves garlic
- 3 boiled eggs
- 150 g finely diced serrano ham
- 3 / 4 glass extra virgin olive oil
- 2 tablespoons white wine vinegar or sherry vinegar
- salt to taste
- a few slices of day old bread
Preparation for Traditional Antequera Porra
- Rinse the tomatoes and remove the peel, then discard the seeds. Cut the tomato into pieces.
- Wash the peppers and discard the seeds. Cut these into small pieces.
- Peel the garlic cloves and cut into chunks.
- Crumble the bread into small pieces. You can also always use a little bit of water soaked bread (I always do), but this is not really necessary.
- Put it all in a bowl and mix while gradually adding the oil and vinegar it, until the mixture reaches the consistency of a thick soup.
Serve the soup cold with crumbled egg, bits of serrano ham and bread cut into wedges and placed on top. Instead of serrano ham, many people often substitute tuna and/or slices of tomato.
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