Porra antequerana – thick chilled tomato soup with egg and tuna
Antequera's chilled cream of tomato, green pepper, garlic, bread, extra virgin olive oil and vinegar, even thicker than salmorejo. Served topped with chopped hard-boiled egg and tuna, or with diced serrano ham.
- 1 h 31Time
- 21 minHands-on
- 4Portions
- ≈ €1.50per portion
- 620kcal per portion
Ingredients for 4 portions
- 1 kgTomato, ripe
- 1Italian green pepper
- 1 cloveGarlic
- 250 gBread, day-old
- 150 mlOlive oil
- 2 tbspVinegar, ideally sherry vinegar
- to tasteSalt
- 3Eggs
- 120 gTuna, drained
Method
- Wash the tomatoes and cut them into pieces. Deseed the pepper and chop it, and peel the garlic.
- Blend the tomato, pepper and garlic until very smooth. For an extra-smooth porra, push it through a sieve.
- Tear the bread into pieces, add it to the tomato mixture and leave to soak for 10 minutes.
- Blend again, adding the oil in a thin stream, until you have a thick, smooth cream. Season with the vinegar and salt.
- Chill the porra in the fridge for at least 1 hour, until really cold.
- Meanwhile, boil the eggs for 10 minutes, cool them in cold water and peel.
- Serve the porra in bowls, topped with chopped egg and flaked tuna.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
