005014 Cold antequerana vegetable soup recipe – Spanish recipes

Porra antequerana is a part of the gazpacho family of soups originating in Andalusia, in southern Spain. Porra antequerana consists of tomato and dried bread.

As it is much thicker than its culinary cousins, gazpacho and salmorejo, it is more commonly served as tapas, not soup. Like all soups in this family, there can be variations on the recipe. The word ‘Antequerrana’ derives from the town of Antequera.

Porra is a type of club or truncheon and the use of the word in the dish’s name likely refers to its traditional preparation with mortar and pestle. (Wikipedia)

 

Traditional Spanish recipes from Antequera in the province of Malaga in the region of Andalucia.

 Its Spanish local name is “Porra antequerana”

 

 

Local name of the dish: Porra antequerana

Place of origin: Spanish recipes, recipes from Andalucia

Type of course: Tapas, Cold soup, starter – appetizer

Type of cooking: Mixing

 

Recipe for 6 servings

 

List of ingredients of Cold antequerana vegetable soup recipe:

  • 1/2 kg (1.10 lbs) ripe tomatoes.
  • 125 gr (0.28 lbs) green peppers.
  • 250 gr (0.55 lbs) breadcrumbs.
  • 250 cl (85 fl oz) extra virgin olive oil.
  • 1/2 cl (170 fl oz)
  • 4 garlic cloves.
  • Salt
  • Garnish (Serrano ham, hard-boiled eggs and tuna). The garnish can be omitted if you are fasting or if you are vegetarian.

 

Preparation of Cold antequerana vegetable soup recipe:

  • Make a paste in a mortar with the breadcrumbs, tomatoes, peppers and garlic.
  • Then beat it slowly, adding the oil little by little and season it with salt and vinegar.
  • Leave the paste to cool in the fridge.
  • Serve with chunks of Serrano ham, tuna and hard-boiled eggs to the diner’s taste.

 

Our recipes are collected directly from local people or authors living in Spain, Italy and Greece.

They have shared with us their local recipes and their Mediterranean lifestyle secrets.

 

This Spanish recipe can be also included at  Mediterranean recipes or Healthy recipes group.

 

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Cold antequerana vegetable soup recipe- Porra antequerana – Spanish recipes

 

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http://www.recipes.spitella.net/wp-content/uploads/sites/26/2014/07/005014-Cold-antequerana-vegetable-soup-recipe-–-Spanish-recipes.jpghttp://www.recipes.spitella.net/wp-content/uploads/sites/26/2014/07/005014-Cold-antequerana-vegetable-soup-recipe-–-Spanish-recipes-150x150.jpgadminCold Soup recipesFasting recipesHealthy RecipesMediterranean recipesSoup recipesSpanish recipesStarter - Appetizer recipesVegetarian recipesbreadcrumbs recipes,cold soup recipes,egg recipes,fasting recipes,gazpacho recipe,green pepper recipes,healthy recipes,lenten recipes,mediterranean diet,mediterranean diet recipes,Porra antequerana,recipes from Andalucia,recipes from Malaga,serrano ham recipes,spanish diet,spanish recipes,tomato recipes,traditional spanish recipes,vegetable recipes,vegetarian recipesPorra antequerana is a part of the gazpacho family of soups originating in Andalusia, in southern Spain. Porra antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins, gazpacho and salmorejo, it is more commonly served as tapas, not soup. Like all soups in...Greek, Spanish and Italian Recipes - Healthy Mediterranean Recipes