In the South of Spain in the summer people make delicious cold soups, the most famous being gazpacho. Another is porra, and this recipe for traditional Antequera Porra (Porra Antequerana) is super simple to make.
Porra Antequerana is a traditional dish from the southern Spanish town of Antequera. Similar to gazpacho, Porra Antequerana is a cold soup made with a blend of fresh vegetables, bread, olive oil, and vinegar. However, while gazpacho is typically smooth and tangy, Porra Antequerana is softer in taste and offers a thicker substance, almost like a puree. It is traditionally served as a refreshing starter or as a light summer meal, accompanied by crusty bread or cured meats.
Despite its simplicity, Porra Antequerana has a rich history that dates back centuries, and it has been an integral part of the region’s culinary culture. Whether enjoyed at home or at a local restaurant, this delicious dish is sure to tantalize taste buds and satisfy hunger cravings on even the hottest days.
Ask for it in restaurants in Ronda and be pleasantly surprised, unless you accidentally ask for “Porro” (Note the last letter has changed from an “a” to an “o”). In which case you might receive a rather incredulous stare and the comment that in Spain “joints” (ahem, a soft smokable drug) aren’t normally served in restaurants :) …
