Porra Antequerana is a traditional cold soup from Antequera, similar to Cordovan salmorejo since it is prepared with practically the same ingredients: tomato, bread, oil, garlic and pepper, in this case green pepper. Its consistency, like that of salmorejo, is denser than gazpacho: it is taken with a spoon, it is more like a cream.
The dish originates from the town of Antequera in the province of Malaga, where it is a popular summer dish due to its refreshing properties. Its origins date back to Roman times, since the use of bread as a thickener in soups and stews was common in the cuisine of ancient Rome.
To make porra antequerana, the ingredients are mixed in a food processor until soft, then cooled in the refrigerator for several hours before serving. The bread helps thicken the soup and gives it a creamy texture, while garlic and vinegar give it a sour, pungent taste.
In addition to its refreshing taste, porra antequerana is also a healthy and nutritious dish. Tomatoes are a rich source of vitamins A and C, while olive oil is high in monounsaturated fats that are beneficial for heart health. The dish is usually served as a starter or as a light lunch on a hot summer day. If you ever find yourself in Antequera, be sure to try this delicious and refreshing cold soup!