SoupsDifficulty: easy
Porra Antequerana (Thick Cold Tomato Soup)
Antequera's gazpacho cousin: so thick it is eaten with a spoon, topped with egg and ham.
15
Prep Time
0
Cook Time
4
Servings
Ingredients
Instructions
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1Blend tomatoes, garlic, vinegar and salt until liquid.
2Add the bread and blend until completely smooth; with the blender running, stream in the olive oil — the porra becomes thick and pale.
3Chill 1 hour. Serve in small bowls with egg and ham on top.
Chef's Tip
- Bread is the thickener: porra is a spoonable gazpacho, not a drinkable one.
More tips ↓Show less ↑
- Stream the olive oil in with the blender running to emulsify into a pale, mousse-like cream.
- Serve chilled in small bowls — with chopped egg and ham on top, never in a glass.
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