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Spooning time! Dive into the thick, heart-warming goodness of porra antequerana, a gazpacho's chunkier cousin. This tomato-based soup is a creamy dream, topped with hard-boiled eggs, and Iberian ham - because why not? Cool off with this refreshing dish on a hot summer day in Malaga!
Porra Antequerana boasts a refreshing profile with rich tomato flavor, garlic undertones, and a creamy texture thanks to the blended bread. The dish is savory, accented by the salty depth of Iberian ham and the tangy brightness from vinegar.
Porra Antequerana originates from the town of Antequera in Andalusia, Spain. As a variation of traditional gazpacho, this dish reflects the region's agricultural heritage, relying heavily on local produce. The use of stale bread is a resourceful technique rooted in minimizing waste, showcasing the frugality common in Spanish culinary practices. Historical influences from both the Moors and later Spanish chefs helped develop this dish into the creamy delight it is today, often enjoyed during warm summer months.
Porra Antequerana is not just a dish; it's a celebrated part of Andalusian culture. Regularly featured in local fairs, it represents the flavors of the region and is a culinary highlight for visitors.
While the classic version uses Iberian ham, many households have their own take, sometimes adding peppers or varying the type of bread for unique flavors.
Unlike many traditional soups served hot, Porra Antequerana is always enjoyed cold, making it a perfect summer dish. Its refreshing nature makes it a go-to option for those looking to beat the heat.