American · Main · Easy
Porra Antequerana
Antequera's thicker, heartier take on salmorejo with tuna and egg. A cold tomato soup that eats like a meal.
The whole recipe in 60 seconds
Porra Antequerana, in 5 ideas
- Porra is the thicker cousin of salmorejo, from the town of Antequera
- The tuna topping makes it substantial enough for lunch
- More bread than salmorejo gives it a spoon standing body
- Like all cold soups, it needs bold seasoning; taste and adjust
- Day old bread works better than fresh; it absorbs more
What you need
Ingredients
- 2 lbs ripe tomatoes
- 1.5 cups day old bread
- 1/2 cup olive oil
- 1 clove garlic
- 2 tbsp sherry vinegar
- 1 can tuna in olive oil, drained
- 2 hard boiled eggs, chopped
- Salt to taste
How to make it
Directions
- Blend tomatoes smooth and strain.
- Soak bread in the puree, then blend with garlic, vinegar, and salt.
- Emulsify with olive oil until thick and silky.
- Chill at least 2 hours.
- Top each bowl with tuna and chopped egg.
Money saver. Tuna in olive oil costs a bit more than water packed but the flavor difference in a dish like this is worth it.