... Porra Antequerana {Spanish Cold Tomato Soup!} | Dance of Stoves

Porra Antequerana {Spanish Cold Tomato Soup!}

Porra antequerana - The porra antequerana is a cold tomato soup typical of Antequera. It is thicker than salmorejo and gazpacho, and it has nothing to envy them; it is to die for!
Cold soups in summer never lack in our weekly menu, and they are also a handy option when we eat out because at least here in Andalusia, it is straightforward to find them, they are healthy and 100% vegetable as long as you tell them not to throw eggs on you, tuna or ham on top.

Also Read: 10 Vegan Starters Recipes

Porra is a cold soup less known than gazpacho or salmorejo, although it has nothing to envy. 

Also Read: Delicious Corn Soup Recipe

It is more similar to salmorejo, but it is thicker because it has more bread and is typical of Antequera, as its name suggests.

Also Read: Baked Oatmeal Porridge

As I cannot consume white flour with my anti-candida diet, we have used 100% whole wheat rye bread, and the truth is that it has been vibrant, although it does not taste the same. 

Also Read: Vegetable Curry Soup Recipe

The original recipe is made with white bread, but we have long preferred to save the refined ingredients when we have no choice, usually when we eat out.

Also Read: Rich Rice Porridge Recipe

It is a thicker soup. It can also be eaten as a dip dipping bread, crudités, and nachos. 

It is also delicious, accompanied by some "fried" aubergines eliminating the cane syrup (you can use salmorejo if you want).

Also Read: Vegan Lentil Stew Recipe

Porra antequerana - The porra antequerana is a cold tomato soup typical of Antequera. It is thicker than salmorejo and gazpacho, and it has nothing to envy them; it is to die for!
RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef Atlas Power Blender

Porra antequerana - The porra antequerana is a cold tomato soup typical of Antequera. It is thicker than salmorejo and gazpacho, and it has nothing to envy them; it is to die for!
Antequerana truncheon

Antequerana truncheon
The porra antequerana is a cold tomato soup typical of Antequera. It is thicker than salmorejo and gazpacho, and it has nothing to envy them; it is to die for!

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Total: 10 minutes
  • Servings: 4-8 (1x), 8-16 (2x), 12-24 (3x)
  • Category: Appetizer
  • Cuisine: Vegan, Spanish

Ingredients SCALE (1x)

  • Two cloves of garlic
  • 1 kilo of ripe tomatoes (2.2 pounds)
  • Two green peppers
  • Four tablespoons of extra virgin olive oil
  • Four tablespoons apple cider vinegar
  • One teaspoon of sea salt
  • 160 g rye bread (5.5 oz)

Ingredients SCALE (2x)

  • Four cloves of garlic
  • 2 kilo of ripe tomatoes (2.4 pounds)
  • Four green peppers
  • Eight tablespoons of extra virgin olive oil
  • Eight tablespoons apple cider vinegar
  • Two teaspoon sea salt
  • 320 g rye bread (5.10 oz)

Ingredients SCALE (3x)

  • Six cloves of garlic
  • 3 kilo of ripe tomatoes (2.6 pounds)
  • Six green peppers
  • 12 tablespoons of extra virgin olive oil
  • 12 tablespoons apple cider vinegar
  • Three teaspoon sea salt
  • 480 g rye bread (5.15 oz)

Instructions

  1. Put all the ingredients in a blender and beat until they are perfectly integrated.
  2. The truncheon should be served cold; you can leave it in the fridge for a while or fill it with a bit of ice.
  3. To decorate, we have added some chopped rye bread and green pepper.

Notes

  • You can use another type of bread, although you may have to add more because rye bread is very dense.
  • Use the type of vinegar that you like the most.
  • If your mixer is not very powerful, you may need to add a little water.

Have you made this recipe?

Please leave a comment on this post or share a photo with the hashtag #DanceofStoves on Instagram or your favourite social network; we love hearing from you!

Also Read: Vegan Shepherd's Cake {Gluten-Free!}

Post a Comment

0 Comments

–>