Porra antequerana
Spanish chilled tomato-and-bread soup with sherry vinegar, topped with egg, jamón, tuna and green pepper.
Ingredients
- 1 kg very ripe vine tomatoes, quartered
- 200 g stale bread or breadsticks
- 2 garlic cloves
- 150 g extra virgin olive oil
- 10 g sherry vinegar
- 1–1.5 tsp salt
- Small ice cubes
- 2 hard-boiled eggs, chopped
- 100 g cured jamón, diced
- 50 g green bell pepper, chopped
- Good-quality canned tuna
The kitchen spell
- Fry the garlic in a little oil until the edges are golden.
- Blend tomatoes, salt, vinegar, garlic and bread until smooth, adding a few ice cubes to cool the mixture.
- Check the seasoning and sieve if desired.
- Refrigerate for a couple of hours.
- Serve cold with egg, jamón, tuna and green pepper.
FIRST BATCH · FIRST DIBS
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