Porra Antequerana

The Porra is the same dish as the Salmorejo, the first one being from  Antequera,a province of Malaga ,and the other from Cordoba, both from Andalusia. This dish can also be served with tuna diced boiled eggs and Serrano ham. This is like a gaspacho but thicker.

Ingredients:

1/2 a red pepper diced.

1/2 a green pepper.

1 kilo of ripe tomatoes

1/2 kilo of bread

2 chopped garlic cloves

2 Hard boiled eggs.

100 g of Serrano ham

1 cup of olive oil

vinegar and salt to taste

1) Peel the tomatoes and  squeeze to  get rid of most of the juice and the seeds. Cut into pieces.

2) In a large bowl,place layers of tomatoes and the white part of the bread into alternative layers.

3) In a mixer, put the green and red peppers , the garlic and the salt,mix add in the olive oil by spoon full. Add this mixture to the tomato and bread mixture, and mix with the blender. Add the vinegar and salt to taste.

4) Place this thick soup in a big serving plate.or a salad plate. Garnish with the Serrano han and the diced boiled eggs

If you like you can serve this dish with a side plate of chips to make it a complete meal or on its own as a starter.