Teresa's Recipes
Antequera Porra
Dive into the vibrant flavors of Antequera Porra, a traditional Spanish cold soup hailing from the sun-soaked region of Andalusia. This delightful dish is a creamy blend of ripe tomatoes, crisp green peppers, and hearty stale bread, creating a refreshing and satisfying meal perfect for warm summer days. Topped with crumbled tuna and garnished with hard-boiled eggs, this dish not only nourishes but also evokes the rustic charm of Southern Spain. Enjoy the essence of Andalusian culinary heritage with every spoonful!
Ingredients
- 200g, torn into pieces Stale bread
- 4 large, chopped Ripe tomatoes
- 1, chopped Green bell pepper
- 2 cloves, minced Garlic
- 100ml Extra virgin olive oil
- 2 tablespoons White wine vinegar
- to taste Salt
- 150g, drained and crumbled Tuna (canned in olive oil)
- 2, chopped (for garnish) Hard-boiled eggs
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (includes chilling)
- Calories: 280
- Fat: 18g
- Carbs: 20g
- Protein: 10g
- Sodium: 400mg
- Sugar: 5g
Instructions
- Begin by soaking the stale bread in a bowl of water for about 15 minutes, allowing it to soften.
- In a blender, combine the soaked bread, chopped tomatoes, green bell pepper, minced garlic, olive oil, vinegar, and salt.
- Blend the mixture on high until smooth and creamy, ensuring a silky texture.
- Taste and adjust the seasoning with more salt or vinegar if desired.
- Transfer the blended porra to a bowl and cover. Chill the soup in the refrigerator for at least 2 hours to enhance the flavors.
- When ready to serve, ladle the chilled porra into bowls. Top each serving with crumbled tuna and chopped hard-boiled eggs for added richness and protein.