Porra Antequerana (Thick Cold Tomato Soup)
Why this recipe works
- Thick, glossy texture: Day-old bread and olive oil blend into the tomatoes to create a smooth, spoonable soup without cream.
- Bright but savoury: Sherry vinegar sharpens the ripe tomatoes while garlic, egg and serrano ham add depth and saltiness.
- Fast preparation: Most of the work is done in the blender, with chilling time helping the soup settle and thicken.
Get the most out of this recipe
Timing notes
- Chill until properly cold: Porra is best served straight from the fridge; chilling also gives the bread time to fully hydrate and thicken the soup.
- Add toppings at the end: Keep the chopped egg and serrano ham separate until serving so they stay distinct rather than softening into the soup.
Ingredient notes
- Use very ripe tomatoes: The soup depends on tomato flavour, so ripe, juicy tomatoes give the best balance of sweetness and acidity.
- Day-old bread works best: Slightly stale white bread absorbs the tomato juices well and helps create the classic thick texture.
- Choose a good olive oil: Because the oil is blended in rather than cooked, its flavour comes through clearly in the finished soup.
Texture tips
- Blend thoroughly: Blend for long enough to break down the tomato skins and bread fully, scraping the jug if needed for an even finish.
- Let it stand before blending: Briefly soaking the bread with the tomatoes before blending helps it soften and gives the porra a fuller body.
Authenticity notes
- Andalusian style: Porra antequerana is associated with Antequera in Andalusia and is typically thicker than gazpacho or salmorejo.
- Classic garnish: Hard-boiled egg and cured ham are traditional toppings, adding richness and a salty contrast to the chilled tomato base.
Equipment you'll need
Ingredients
Instructions
- Put the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water. Peel and set aside.
- Core the tomatoes and cut into chunks. Tear the white bread into pieces and peel the garlic clove. Add the tomatoes, bread, garlic, fine sea salt and sherry vinegar to a blender and leave for 2 minutes so the bread softens.
- Blend until very smooth, scraping down the sides as needed. With the motor running, slowly drizzle in the olive oil until the soup turns thick and glossy. Taste and adjust with a pinch more fine sea salt if needed.
- Transfer to a bowl, cover and chill until properly cold. This will also help the porra thicken slightly. Serve straight from the fridge.
- Finely chop the hard-boiled eggs and the serrano ham. Ladle the porra into bowls and scatter the egg and ham over the top. Serve cold.
Recipe notes
Tips
- For the smoothest texture, blend for a full 1 to 2 minutes and scrape down the blender jug once or twice.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark and cook until the yolks are fully set.
Substitutions
- Replace sherry vinegar with red wine vinegar for a slightly sharper tang.
- Replace serrano ham with prosciutto for a similar salty finish.
Storage
- Refrigerate up to 2 days
- Store the porra in an airtight container in the fridge and stir well before serving, as it can thicken and settle. Keep the chopped egg and serrano ham separate and add just before serving for the best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Wheat
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