Antequera Porra

Ingredients

Stale bread

200g, torn into pieces

Ripe tomatoes

4 large, chopped

Green bell pepper

1, chopped

Garlic

2 cloves, minced

Extra virgin olive oil

100ml

White wine vinegar

2 tablespoons

Salt

to taste

Tuna (canned in olive oil)

150g, drained and crumbled

Hard-boiled eggs

2, chopped (for garnish)

Instructions

1. Begin by soaking the stale bread in a bowl of water for about 15 minutes, allowing it to soften.
2. In a blender, combine the soaked bread, chopped tomatoes, green bell pepper, minced garlic, olive oil, vinegar, and salt.
3. Blend the mixture on high until smooth and creamy, ensuring a silky texture.
4. Taste and adjust the seasoning with more salt or vinegar if desired.
5. Transfer the blended porra to a bowl and cover. Chill the soup in the refrigerator for at least 2 hours to enhance the flavors.
6. 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.