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Porra antequerana

Porra antequerana

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This soup from Antequera rounds out the trio of cold tomato-based soups in Andalusian cuisine, along with gazpacho and salmorejo. It’s undoubtedly one of the most popular dishes in Málaga. If you want to eat it like the locals, here are four essential tips: de-seed the tomatoes and peppers, remove the garlic heart, use semi-dry day-old break and don’t add the olive oil until the very end.


Preparation recipe

Time

20 min

Ingredients

  • Stale, country-style bread
  • 4 ripe tomatoes
  • 2 green peppers
  • 1 clove of garlic
  • A splash of vinegar
  • Salt
  • Garnish: hardboiled egg and tuna in oil or minced serrano ham

Explanation

This soup from Antequera rounds out the trio of cold tomato-based soups in Andalusian cuisine, along with gazpacho and salmorejo. It’s undoubtedly one of the most popular dishes in Málaga. If you want to eat it like the locals, here are four essential tips: de-seed the tomatoes and peppers, remove the garlic heart, use semi-dry day-old break and don’t add the olive oil until the very end.

Step by step

1. Cut the bread and soak it in a container

2. Peel the tomatoes, cut the vegetables and pour everything into a bowl

3. Drain the bread and add it to the bowl

4. Add olive oil, vinegar and salt to taste and crush the entire mixture. Test the result to see if you need more olive oil, vinegar and salt.

5. Let it cool in the fridge and then add the garnish before serving.