Spanish

Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree)

Name: Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree)
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb ripe tomatoes; 7 oz day-old bread; 1 garlic clove; 3/4 cup extra virgin olive oil; 1 tsp salt

Javier @javier_v84

Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy Diabetic friendly Vegetarian Vegan Halal Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2 lb ripe tomatoes
7 oz day-old bread
1 garlic clove
3/4 cup extra virgin olive oil
1 tsp salt

How to cook it

Tear the day-old bread into large pieces, soak it in a little water for 15 minutes until fully soft, then squeeze out the excess water, keeping the bread more saturated than you would for a thinner soup.
Roughly chop the tomatoes and combine them with the soaked bread and the garlic in a blender.
Blend until completely smooth, then with the motor running drizzle in the olive oil slowly so the mixture emulsifies into a thick, spoonable puree, notably heavier and denser than salmorejo.
Season with the salt, blend once more, and chill in the refrigerator for at least 2 hours until cold.
Ladle into shallow bowls and finish with a last thread of olive oil; the Antequera bars top it with chopped hard-boiled egg and tuna, but this plain home version keeps it a simple meatless summer dish a family can spoon up any weeknight.

Watch how to cook Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree) carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 390 kcal
Protein: 5 g
Carbs: 30 g
Fat: 28 g
Fiber: 3 g
Sugar: 7 g
Sodium: 480 mg
Saturated fat: 4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.