Porra Antequerana Recipe

Rosa raised an eyebrow at me over the escalivada. Olives instead of anchoa, apparently, wasn't quite right — and what followed was a proper kitchen conversation, the kind that only happens with a neighbour who actually knows her regional cooking. Rosa's from Barcelona, but she's off to Antequera soon for a short break with friends, and that's how we ended up talking about porra antequerana recipe territory rather than anchovies. Thicker than salmorejo, built with green pepper and more bread, finished with egg or ham or tuna depending on who's serving it. I couldn't let that sit unmade for long, so here it is — my version, chilled and ready before the day got properly hot.

Porra Antequerana Recipe

Serves: 2 (or 1 generous portion with leftovers for tomorrow)
Prep: 15 minutes, plus at least 1 hour chilling
No cooking required

Ingredients

• 500g ripe tomatoes, very ripe, roughly chopped
• 100g stale white bread (crusts removed), torn into chunks
• ½ green pepper, deseeded and roughly chopped
• 1 small garlic clove, peeled
• 100ml good olive oil, plus extra to finish
• 1 tbsp sherry vinegar
• Salt, to taste

To finish (choose one or mix):

• 1 hard-boiled egg, chopped
• A few slices of Serrano ham, torn or diced
• Good tinned tuna in olive oil, flaked

Method

Soak: Put the torn bread in a bowl and cover with a splash of water, just enough to soften it. Leave for 5–10 minutes, then squeeze out the excess water.

Blend: Put the tomatoes, green pepper, garlic and soaked bread into a blender. Blitz until completely smooth — this needs to be thicker than salmorejo, so don't add water to loosen it.

Emulsify: With the blender running, drizzle in the olive oil slowly, the way you would for a mayonnaise, until the soup turns glossy and noticeably thickens. Add the sherry vinegar and salt, blend again, and taste — it should be rich, sharp, and thick enough to hold a spoon upright.

Chill: Cover and refrigerate for at least an hour — longer is better. It should be properly cold before serving.

Serve: Ladle into bowls, drizzle with a little extra olive oil, and top with chopped hard-boiled egg, Serrano ham, or flaked tuna — or all three, Antequera-style.

CHILLED SOUPS
Perfect for hot Andalucían days — no cooking required, just blend, chill, and serve.

• Authentic Córdoba-Style Salmorejo Recipe — thick, creamy, and deeply traditional
• Courgette Feta Gazpacho — a fresh, summery no-cook soup with salty feta
• Lettuce and Pea Soup with Mint — a bright, fresh blended soup with mint and crème fraîche. Serve hot or chilled – equally good either way.

This porra antequerana recipe is featured in my Soup Recipes Hub, a collection of classic European soups, Spanish regional recipes, chilled summer gazpachos, and hearty one-pot warmers, cooked at Casa Adora and on the road.

It also features in my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef