Cold soups in summer are never missing from our weekly menu and they are also a very popular option when we eat away from home because at least here in Andalusia it is very easy to find them, they are healthy and 100% vegetable as long as you tell them not to add eggs , tuna or ham on top.

Porra is a cold soup less known than gazpacho or salmorejo, although it has nothing to envy them. It is more similar to salmorejo, but it is thicker because it contains more bread and is typical of Antequera, as its name indicates.



  • 2 dientes de ajo
  • 1 kilo de tomates maduros (2,2 libras)
  • 2 pimientos verdes
  • 4 cucharadas de aceite de oliva virgen extra
  • 4 cucharadas de vinagre de manzana
  • 1 cucharadita de sal marina
  • 160 g de pan de centeno (5,5 oz)


  1. Put all the ingredients in a blender and beat until they are perfectly integrated.
  2. The porra should be served cold, you can leave it for a while in the fridge or serve it with a little ice.
  3. To decorate we have added some rye bread and chopped green pepper.


  • You can use another type of bread, although you may have to add more because rye bread is very dense.
  • Use the type of vinegar that you like the most.
  • If your mixer is not very powerful, you may need to add a little water.
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