Spanish
Porra Antequerana (Thick Chilled Malaga Tomato and Bread Puree)
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.
Ingredients
- 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.
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
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.
| 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
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Vegetables and Grains
- How this was set
- Hand audited
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.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on tomato, bread, and garlic.
From the same kitchens
More cooking from southern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.