Receta Porra Antequerana Malaga

Antequera: Recipe Porra Antequerana

The warm weather of Malaga during the summer season can be fought very well with ice cream and granizados. But even though that sounds like a perfect summer, you have to have a varied and balanced diet.For the hottest days Antequera has the perfect solution, a cold, vegetarian dish (if you avoid the side dish), and with beneficial properties for the body: La porra antequerana.

This cold soup or variant of gazpacho is very similar to the cordovan salmorejo, they are very similar dishes but the difference with salmorejo is that the porra antequerana carries peppers and wine vinegar, therefore it varies a little its texture.

The name of porra antequerana comes from the utensil that was used to crush all the ingredients that was called “morra” or mallet. The origin of the dish comes from the Roman period, where the farmworkers mixed bread, salt, garlic and oil in a bowl with a stone or mallet, and thus recovered energy during the day.The Romans called this dish “salmorium” which later derived in salmorejo.

  • 1/2 kilo tomatoes
  • 250 gr rustic bread
  • 1/2 red pepper
  • 1 italian green pepper
  • 1 wine vinegar spoon
  • 1 or 2 cloves of garlic
  • 1 small cup of olive oil
  • salt
  • boiled eggs
  • serrano ham or tuna


Porra Antequerana




30 Minutes






  1. chop the bread into crumbs and soak it, so that the bread gets soaked a little.
  2. Peel the garlic.
  3. Peel tomatoes (tip: Leave the tomato a little in boiling water as it makes it easier to remove the skin).
  4. We cut the red and green peppers.
  5. Boil the eggs.
  6. We chop the garrison: Serrano ham or tuna.


  1. We drain the bread and put it in a large bowl.
  2. We add tomatoes, garlic and peppers.
  3. We mix the ingredients to a creamy texture with a mixer or blender.
  4. We add some oil, vinegar and salt to taste.
  5. Blending the mixture again.
  6. Let 2 hours stand in the refrigerator if you prefere it really cold.

Add the garnish and enjoy!