Porra de Antequera, hailing from the picturesque town of Antequera in the sun-soaked Malaga region of southern Spain, is a twist on the traditional Andalusian cold tomato soup Gazpacho. Porra de Antequera boasts a richer and more substantial texture thanks to the addition of bread and offers delightful optional toppings. This easy summer recipe will tantalize your taste buds and provide a refreshing escape from the summer heat.
For Porra de Antequera you need:
100 grams of white Spanish onions, roughly chopped
2 garlic cloves, minced
1 small cucumber, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
100 grams of day-old stale baguette, cubed
1 kg ripe tomatoes, roughly chopped
1 teaspoon sherry vinegar
100 ml extra virgin olive oil
Salt and freshly ground black pepper, to taste
Optional toppings:
Croutons
Sliced ham
Cooked shrimp
Canned tuna
Fresh herbs
How you make Porra de Antequera:
In a blender or food processor, combine the chopped onions, minced garlic, diced cucumber, diced red bell pepper, diced green bell pepper, and cubed stale baguette. Blend until the mixture becomes a smooth paste. (If you prefer a milder taste, you can sauté the onions and garlic in a bit of olive oil before adding them to the blender.)
Add the ripe tomatoes to the blender and blend again until the soup is smooth and well combined.
Season the soup with salt, freshly ground black pepper, and sherry vinegar. Taste and adjust the seasoning according to your preferences. If the soup is too thick, you can add a bit of water to achieve the desired consistency. If you prefer a thicker soup, you can add additional pieces of stale bread to the blender.
Transfer the soup to a container and refrigerate it for a couple of hours or overnight, allowing the flavours to develop and the soup to chill.
When ready to serve, drizzle the soup with extra virgin olive oil. You can enjoy it as it is, or add optional toppings such as croutons, sliced ham, cooked shrimp, or canned tuna for added texture and flavour.
This revitalized Porra de Antequera - Cold Tomato Soup is best served chilled, offering a refreshing and satisfying dish during warm weather. Enjoy the vibrant flavours and delightful toppings as you indulge in this Andalusian culinary delight.
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