LunchMain CourseSoup

Porra Antequerana

Name: Porra Antequerana
Prep time: 25 min
Cook time: 5 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 750 g ripe tomato halved; 100 g day-old bread crusts removed, torn into pieces; 1 clove garlic peeled; 100 ml extra virgin olive oil; 15 ml sherry vinegar; 0.5 tsp salt; 2 pcs hard-boiled egg finely chopped; 50 g serrano ham finely diced (optional); 0.25 pcs cucumber diced

Experience the rich, velvety texture of Porra Antequerana, a traditional Spanish cold tomato soup from Andalusia. This heartier cousin to gazpacho is thickened with bread and brightened with sherry vinegar, offering a refreshing and deeply satisfying vegetarian meal that's perfect for warm weather.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Easy
Per serving: 396 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

750 gripe tomato, halved
100 gday-old bread, crusts removed, torn into pieces
1 clovegarlic, peeled
100 mlextra virgin olive oil
15 mlsherry vinegar
0.5 tspsalt

garnish

2 pcshard-boiled egg, finely chopped
50 gserrano ham, finely diced(optional)
0.25 pcscucumber, diced

Equipment

Medium pot · Slotted spoon · 2× Large mixing bowl · Ice bath · High-speed blender · Chef's knife · Cutting board

The method

Step by step

1
Bring a medium pot of water to a rolling boil.
About 3 min
2
Carefully immerse the ripe tomatoes into the boiling water for 30-60 seconds, or until their skins just begin to split.
About 1 min
Cook’s note: Blanching the tomatoes makes them incredibly easy to peel, ensuring a smooth soup texture.
3
Using a slotted spoon, immediately transfer the blanched tomatoes to a large bowl filled with ice water to stop the cooking process.
About 1 min
Cook’s note: An ice bath prevents the tomatoes from cooking further and helps loosen the skins.
4
Once the tomatoes are cool enough to handle, peel off their skins and remove the tough core. Roughly chop the peeled tomatoes.
About 5 min
5
In a large mixing bowl, combine the chopped tomatoes, day-old bread, and the peeled garlic clove.
About 2 min
Cook’s note: Day-old bread is essential for achieving the correct thick, creamy consistency without making the soup watery.
6
Allow the bread to soak in the tomato juices for at least 10 minutes, ensuring it softens completely.
About 10 min
Cook’s note: This soaking step is crucial for the bread to fully absorb moisture, making it easier to blend into a smooth consistency.
7
Transfer the tomato and bread mixture to a high-speed blender or food processor. Add the extra virgin olive oil, sherry vinegar, and salt.
About 2 min
8
Blend the mixture on high speed until it is exceptionally smooth and creamy, with no visible bread chunks. If the mixture is too thick to blend, add a tablespoon or two of cold water, but aim for a dense consistency.
About 3 min
Cook’s note: Achieving a super smooth, velvety texture is the hallmark of a perfect Porra Antequerana.
9
Taste the porra and adjust the seasoning with more salt or vinegar if needed.
About 1 min
10
Pour the porra into a serving bowl or individual bowls, cover tightly, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
About 1 hr
Cook’s note: Chilling is essential for this cold soup; it enhances the refreshing quality and deepens the flavors.
11
While the porra chills, prepare the garnishes: finely chop the hard-boiled eggs and dice the cucumber into small, uniform pieces.
About 5 min
Cook’s note: Uniformly diced garnishes not only look appealing but also ensure a balanced bite with every spoonful.
12
Serve the chilled porra cold, garnished generously with the finely chopped hard-boiled egg and diced cucumber. If using, sprinkle with finely diced Serrano ham for an authentic touch.
About 1 min

Per serving

Nutrition

30%Score

Calories: 396kcal
Protein: 9.9g
Carbs: 20.9g
Fat: 30.9g
Fibre: 2.9g
Sugar: 6.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

For a truly authentic experience, serve this Porra Antequerana with a drizzle of high-quality extra virgin olive oil just before eating. It pairs wonderfully with crusty bread for dipping and a crisp, dry Fino sherry. For a vegan version, simply omit the hard-boiled egg and Serrano ham.

Storage

Store leftover Porra Antequerana in an airtight container in the refrigerator. Store garnishes separately.

Reheating

This is a cold soup and should not be reheated. Serve directly from the refrigerator.