The Porra antequerana is a recipe for cold soup very recognized in the province of Malaga. Its name comes from the beautiful town of Antequera, 45 km from Malaga. There is the great protagonist.

The main ingredients that are needed for this “gazpachera” variant are: oil, vinegar, tomato, pepper, garlic bread, and salt. Although they are the same as other cold soups in Andalusia such as gazpacho or Salmorejo Cordoba, there is a clear difference.

The porque antequerana carries pepper and a little more bread, which makes it thicker than salmorejo. Both are accompanied by Iberian ham and hard boiled egg, although in Malaga it is typical to see it with tuna and egg. You know, each teacher has his booklet!