In the Guadalhorce valley region ‘soups perote’ is the signature dish, especially in Álora.
This village even pays homage to this recipe every October in a ‘Soups Perote Day’. This day is designed to ensure the origins of the recipe are remembered; farm labourers developed the dish with the ingredients they had to hand during their breaks. These ingredients included: bread, tomato, onion, garlic, pepper, mint, saffron and ground pepper.
½kg of bread
3 ripe tomatoes
1 garlic tooth
Firstly, lightly fry the tomatoes, onion, pepper and garlic, then add the saffron and ground pepper.
In a different receptacle, boil salted water and add the fried vegetables, leaving them to cook for a few minutes.
Take the bread and place it into a big casserole pot, or better still, into an earthenware dish, squash it with your hand so that it forms an even base.
Prepare the mint and place it on top of the bread. When the broth is ready, pour it over and let the bread soak up the moisture.
Serve piping hot! The best remedy to warm you up.