Porra antequerana is a part of the

gazpacho Gazpacho (; ) or Gaspacho (), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Sp ...

family of soups originating in

Andalusia Andalusia (, ; es, Andalucía ) is the southernmost autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a "historical nationality". The ...

, in southern

Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = '' Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , ...

. Porra antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins,

and

salmorejo Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ing ...

, it is more commonly served as

tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In so ...

, not soup. Like all soups in this family, there can be variations on the recipe. The word 'Antequerana' derives from the town of

Antequera Antequera () is a city and municipality in the Comarca de Antequera, province of Málaga, part of the Spanish autonomous community of Andalusia. It is known as "the heart of Andalusia" (''el corazón de Andalucía'') because of its central loca ...

. Porra is a type of club or truncheon and the use of the word in the dish's name likely refers to its traditional preparation with

mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' ( ...

. The original recipe was served warm with bread, tomatoes, vegetables, olive oil, garlic, hard-boiled eggs, ham, and just about anything peasants may have had on hand. These ingredients were made into purée with a mortar (''porra''). The soup later started to be served cold, mostly as a tapa. It can have many variations such as serving with

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

fish on top.

References

{{reflist Cold soups Spanish soups and stews Andalusian cuisine Málaga Tomato dishes Tapas Ham dishes Bread soups

See also

References