Porra antequerana
| Type | Gazpacho |
|---|---|
| Place of origin | Spain |
| Region or state | Andalusia |
| Serving temperature | Cold |
| Main ingredients | Tomatoes, dried bread |
 Cookbook: Porra antequerana  Media: Porra antequerana | |
Porra antequerana is a part of the gazpacho family of soups originating in Andalusia, in southern Spain. Porra antequerana consists of tomato and dried bread. As it is much thicker than its culinary cousins, gazpacho and salmorejo, it is more commonly served as tapas, not soup. Like all soups in this family, there can be variations on the recipe. The word 'Antequerana' derives from the town of Antequera.[1] 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.
See also
References
- ↑ Page 88, The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea, Jeffrey Koehler and Christopher Hirsheimer (Aug 11, 2009)
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