Porra Antequerana
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
Store leftover Porra Antequerana in an airtight container in the refrigerator. Store garnishes separately.
This is a cold soup and should not be reheated. Serve directly from the refrigerator.
More recipes
All recipesbeverage
Bula
Experience the unique, earthy flavors of Bula, a traditional Ethiopian beverage crafted from ensete powder. This simple yet nourishing drink offers a subtly sweet and grounding taste, perfect for a refreshing and energizing pick-me-up.
5 minappetizer
Chutney Bacon Brie
A wheel of brie is topped with sweet chutney and savory crumbled bacon, then warmed until gooey and melted. This impressive yet simple appetizer comes together in minutes and is perfect for sharing.
8 min 203 kcalbreakfast
snack
Crackers with Peanut Butter
Crackers spread with creamy peanut butter — an easy high-protein snack.
2 min 238 kcalbeverage
Traditional Yerba Mate
This recipe guides you through preparing a traditional yerba mate, a stimulating herbal infusion popular in South America. It's a simple, comforting beverage that can be enjoyed throughout the day.
5 minside dish
Butter Biscuits
These incredibly simple biscuits come together with just three ingredients for a wonderfully tender and tangy result. The sour cream provides moisture and a slight tang, creating a soft, cake-like texture. They are perfect as a quick side for dinner or a savory addition to breakfast.
35 min 244 kcalsnack
Grapes and Dark Chocolate
Chilled grapes served alongside dark chocolate squares — a naturally sweet and indulgent pairing.
1 min 132 kcal