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.
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.
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.
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.
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Watch the Video Below on How to Make this Spanish Chilled Tomato Soup
Spanish Chilled Tomato Soup | Porra Antequerana
- 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
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
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
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
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
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!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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