Recipe Porra de Antequera

[SatNavSaysStraightOn]

A cold soup from Andalusia, it is a very thick soup made of tomatoes, bread, olive oil, garlic and vinegar. Cold it is sometimes called porra fría, hot it is known as porra crúa and eaten in winter.

It is also accidentally vegan.

Ingredients (serves 4-6)
300g day old bread
1kg very ripe tomatoes
½ green pepper
½ red pepper
4-6 garlic cloves
125ml decent extra virgin olive oil
2tbsp apple cider vinegar
salt and pepper

Method

1. In a high speed blender, blend all but the olive oil in one go. Add in the olive oil and blend briefly. I didn't bother peeling the tomatoes, but if you don't have a high speed blender, it is recommended that you do. Taste and season accordingly.
2. Chill for several hours before serving in chilled bowls.

Directions for a pestle and mortar are given, but if it is that hot out that you don't want to eat hot food, grinding with the pestle and mortar won't be on the books either!

Based on Porra de Antequera | Andalucia.com with a revision of the quantity of olive oil and bread used.

 

[badjak]

I think that will be something I like.
Saving the recipe

And I see you slightly increased the garlic (from 1-2 cloves to 4-6)

 

[Z-Cook]

A salmorejo variant from that area - served all over and so very very good!