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Malaga (Spain)
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Starter
Vegetarian
Food Flavour DNA
Nutritional Values
250kcal
6gProtein
33gCarbs
12gFat
3gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
Porra Antequerana
How to order / say it
Say it
Porra Antequerana — [POH-rah an-teh-keh-RAH-nah]
Order
I'd like the Porra Antequerana, please.
Locally
Me gustaría la porra antequerana, por favor.
Say locally
Thick cold soup made from tomatoes, bread, and olive oil.
Why try it?
Porra Antequerana is a beloved dish in Malaga, ideal for hot summers. Its thick, creamy texture highlights the freshness of Andalusian produce, showcasing the region's culinary simplicity and reliance on high-quality ingredients.
How it tastes
This soup is both refreshing and satisfying, with a rich creaminess from the bread and olive oil. The ripe tomatoes lend a natural sweetness and tang, while the garnish of hard-boiled eggs and ham adds depth.
Origin & History — first documented: 1920
Porra Antequerana emerged from the culinary traditions of Antequera in the early 20th century. It’s an adaptation of traditional gazpacho, made thicker to serve as a heartier meal option.
Recipe
Ingredients
- 🥕 500 g tomatoes
- 🌾 150 g stale bread
- 🫒 4 tbsp olive oil
- 🧄 1 clove garlic
- 🧂 1 tbsp vinegar
- 🥚 2 hard-boiled eggs
Method
- 1 Blend tomatoes, bread, olive oil, garlic, and vinegar until smooth.
- 2 Chill in the refrigerator for at least 1 hour.
- 3 Serve cold, garnished with chopped eggs.
- 4 Drizzle with additional olive oil if desired.
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