fbpx Print
Porra antequerana - Porra antequera is a traditional Spanish tomato could soup, which is thicker than gazpacho or salmorejo, so you can eat it as a dip or a soup, you choose!

Porra Antequerana (Spanish Cold Tomato Soup)

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Total: 10 mins
  • 4-8 1x
  • Appetizer
  • Vegan, Spanish

Servings 4-8 1x

Scale Tap or hover over number to scale servings

Porra antequera is a traditional Spanish tomato could soup, which is thicker than gazpacho or salmorejo, so you can eat it as a dip or a soup, you choose!

Ingredients

  • 2 cloves of garlic
  • 2.2 pounds ripe tomatoes (1 kg)
  • 2 Italian green peppers or 1 red bell pepper
  • 4 tbsp extra virgin olive oil
  • 4 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 5.5 oz rye bread (160 g)

Instructions

  1. Place all the ingredients in a blender and blend until smooth.
  2. Porra is served cold, so you can store it in the fridge for at least an hour or serve it with some ice cubes.
  3. We added some chopped rye bread and green peppers on top.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 139
  • Sugar: 4.6g
  • Sodium: 374mg
  • Fat: 7.9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 15.3g
  • Fiber: 2.9g
  • Protein: 2.9g