Spain on a Fork > All Recipes > Soups & Salads > The Chilled Tomato Soup that Rivals Gazpacho | Porra Antequerana Recipe
All Recipes, Soups & Salads / June 22, 2022

The Chilled Tomato Soup that Rivals Gazpacho | Porra Antequerana Recipe

Spain is famously known for Gazpacho, the chilled tomato soup from the region of Andalucía. In this post, I will show you how to make a similar soup from the same region, except this recipe is very unknown. We´re talking Porra Antequerana.

Chilled Tomato Soup
This soup hails from the semi-small town of Antequera in the province of Malaga. The main difference between this soup and gazpacho, is that this version has a much creamier texture and a deeper depth of flavors.

Chilled Tomato Soup
To make this soup I used tomatoes off the vine. But you can use any tomatoes you like. But let me tell you, the more ripe the tomatoes are, the more flavor this soup will have. I also used a great Spanish olive oil. Truly, what flavors the entire soup.

Chilled Tomato Soup

TIPS & TRICKS to Make this Recipe: I used a hand blender to make this soup. But you can also use a food processor or stand up blender. Either way, remember to slowly add in the olive oil while blending, this is key to achieving that creamy texture. This soup is typically served chilled, but you can also serve it at room temperature.

Chilled Tomato Soup

Key Ingredients & Cookware I used in this Recipe:
HAND BLENDER
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Chilled Tomato Soup

Spanish Chilled Tomato Soup | Porra Antequerana

Course Soup
Cuisine Spanish
Prep Time 10 minutes
Chilling Time 2 hours
Servings 2
Calories 456 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 lbs fresh tomatoes .45 kilograms
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 clove garlic
  • 4 oz day old baguette 100 grams
  • 1 tsp sherry vinegar 8 ml
  • 1/4 cup extra virgin olive oil 60 ml
  • pinch sea salt
  • dash black pepper

Instructions

  1. Wash & pat dry the tomatoes, then cut each one into quarters, making sure to remove any of the stem, add into a tall plastic cylinder, using a hand blender blend together until you form a puree

  2. Wash & pat dry the bell peppers and cut into big chunks, discarding any seeds, add into the cylinder with pureed tomatoes, along with 1 clove garlic (skin removed), blend together until well pureed

  3. Cut the day old baguette into 1 inch (2.50 cm) pieces, add into a large bowl and fill with cold water, just enough to cover the slices of baguette, let it sit for just 2 minutes, then drain into a sieve, using a wooden spoon push out any of the excess water in the bread, then add into the cylinder, once again blend together until you form a puree

  4. Add in 1 tsp sherry vinegar and season with sea salt & black pepper, start blending everything together and at the same time, slowly adding in 1/4 cup extra virgin olive oil, once all the olive oil has been added and you´ve ended up with a creamy texture with no lumps, cover and add into the fridge

  5. Once the mixture has cooled off, about 2 hours, give it a mix with a spoon, transfer into shallow bowls and garnish, I added diced onions, croutons, fresh basil leaves and a drizzle of EVOO, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Chilled Tomato Soup | Porra Antequerana
Amount Per Serving
Calories 456 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Sodium 367mg16%
Potassium 845mg24%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 13g14%
Protein 9g18%
Calcium 95mg10%
Vitamin C 156mg189%
Vitamin A 3972IU79%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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3 Comments

  1. Monica

    This looks great! I make Gazpacho in the summer all the time. Albert, I have a question for you. When you were living in the US did you ever try to grow tomatoes from Spanish tomato seeds brought from Spain (Communidad Valenciana)? This year we are living have the time in the US and half in Valencia where our actual home is. I brought some tomatoes seeds from there and planted them in March when we came back. I’m waiting for them to bear fruit. I so hope they do as I’m a tomato fiend and love the tomatoes in Spain.

    Saludos,

    Monica

    22 . Jun . 2022
    • Spain on a Fork

      I never tried that when I lived in the US, but it sounds great! Best of luck 🙂 Thanks for the comment, much love

      23 . Jun . 2022
  2. Ramya

    cant wait to make this soon for me can i skip green and red bell peppers as am, not a big fan of green and red bell peppers i never had chilled tomato soup before perfect for hot and raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work

    22 . Jun . 2022

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