Recipe for traditional Antequera Porra (Porra Antequerana)

Recipe for traditional Antequera Porra (Porra Antequerana)

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 (Porra Antequerana) is super simple to make.

Porra Antequerana is a traditional dish from the southern Spanish town of Antequera. Similar to gazpacho, Porra Antequerana is a cold soup made with a blend of fresh vegetables, bread, olive oil, and vinegar. However, while gazpacho is typically smooth and tangy, Porra Antequerana is softer in taste and offers a thicker substance, almost like a puree. It is traditionally served as a refreshing starter or as a light summer meal, accompanied by crusty bread or cured meats.

Despite its simplicity, Porra Antequerana has a rich history that dates back centuries, and it has been an integral part of the region’s culinary culture. Whether enjoyed at home or at a local restaurant, this delicious dish is sure to tantalize taste buds and satisfy hunger cravings on even the hottest days.

Ask for it in restaurants in Ronda and be pleasantly surprised, unless you accidentally ask for “Porro” (Note the last letter has changed from an “a” to an “o”). 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 in restaurants :) …

Recipe for traditional Antequera Porra (Porra Antequerana)

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

  1. Rinse the tomatoes and remove the peel, then discard the seeds. Cut the tomato into pieces.
  2. Wash the peppers and discard the seeds. Cut these into small pieces.
  3. Peel the garlic cloves and cut into chunks.
  4. 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.
  5. 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.
Porra Antequerana tomato soup
Antequera Porra or Porra Antequerana Photo by Herrero Uceda – Own work, CC BY-SA 4.0,
Here are a few tips and tricks to make sure your traditional Antequera Porra turns out really good
  • Use the ripest and most flavorful tomatoes you can find. The taste of the soup will depend heavily on the quality of the tomatoes.
  • Use a good-quality extra-virgin olive oil. This will give the soup a rich, fruity flavor that complements the other ingredients.
  • Let the soup chill for at least an hour before serving. This will allow the flavors to meld together and the soup to thicken slightly.
  • When serving, be sure to include some fresh garnishes, such as diced tomatoes, onion, or green pepper, and croutons or bread. These toppings will add texture and flavor to the soup.
  • Adjust the seasoning to your taste. If you prefer your soup to be more tangy, add more sherry vinegar. If you like it spicier, add a pinch of cayenne pepper or a diced chili pepper.
  • If you don’t have day-old bread, you can use fresh bread instead. Just be sure to toast it lightly before soaking it in water to remove some of the moisture.
  • For an even smoother texture, you can strain the soup through a fine-mesh sieve before chilling it.

By following these tips, you can make sure your traditional Antequera Porra is full of flavor and perfectly refreshing on a hot day.

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