Salad and vegetable recipes

Antequera club. Andalusian recipe

Antequera club. Andalusian recipe


  • Half
  • 20 minutes
  • For 6 people
  • € 1 / person
  • 155kcal per 100g.

How to prepare an Antequera club . When the heat is hot you want something fresh, a famous cold soup in Malaga,  Porra de Antequera is a great option.

This recipe is typical in the Malaga city of Antequera. Its preparation is not far from the well-known Cordovan salmorejo or the Andalusian gazpacho .

With a little less water than gazpacho and slightly thicker than salmorejo, the rest of the ingredients are quite similar. Unlike the other recipes, they usually drink beverages like gazpachos. The Porra de Antequera is eaten with a spoon, although it is also served very fresh, as this dish is a type of the hottest times. Being thicker it is taken as a cream.

Its name refers to the porra or mazo , with which the farmers mashed the ingredients of this cold soup. It was considered food for the poor, since its preparation collected the ingredients that had been left over from other foods, such as bread, or vegetable remains. Although today that concept is very far from what we know, this recipe is an evolution of it.

In any case, at yummy house we like to use cooking, here we throw little or almost nothing and this Andalusian porra antequerana recipe is one of the best I have ever tried. If you have some tomatoes that are getting soft and a little pepper, do not think of throwing it away. With these vegetables and a little bread, you can prepare a dish that sucks the hiccups, yummy.

Preparation of the Antequera baton

  1. We put the bread to soak, I have left a little crust, but the rest is all crumb. It should not overflow with water, we just want the crumb to soak up.
  2. Peel the tomatoes and the garlic clove.
  3. We wash and cut the peppers into large pieces. We put the egg to cook. When it is ready we remove them and let cool. We reserve for the garnish.
  1. We chop the ham or the garnish chosen.
  2. With Thermomix : We put the bread, well drained, in the jar, the peppers, the garlic and the tomatoes. We give it at speed 7 and let it beat until it reaches the desired texture, almost like cream. Next we add the salt, the extra virgin olive oil (a generous stream) and the vinegar. We crush about 30 more seconds and that’s it. We remove the contents of the Thermomix jar and pour it into an airtight container. Leave it for at least two hours in the refrigerator to consume it cool.
  3. Without Thermomix. With traditional mixer . The process is the same. Drain the bread and put it in a fairly large and deep container.
  4. Add the tomatoes, peppers and garlic. We beat it well until there are no lumps and the texture is completely liquid and creamy.
  5. Add a splash of oil, vinegar and salt to taste. We beat again and put it in the refrigerator for at least 2 hours to take it cool.
  6. We serve with the desired garnish. In my case I put several containers with the garnish and each one serves the one that they like the most.

Tips for a yummy club

  • For this recipe I have left you two alternatives. One for those who have a whisk glass, Thermomix or similar. In this case, you will only use it to crush the soup.
  • But if you do not have this type of food processor, nothing happens, with the mixer you will do exactly the same. In the latter case I am just going to give you an extra tip, put on an apron, that the splashes then cost a lot of work to remove when washing.
  • With this heat wave it’s time to try all the cold soups in this country. Of course, you could not miss this delicious cheer from Antequera on the blog, another great summer classic.
  • In this recipe we can serve it with the typical, boiled egg and ham, although we can also use other types of ingredients. I recommend crumbed cod, olives, tomato taquitos, tuna or belly.
  • What you like best so that your Antequera club is delicious and becomes a fixture at home.

Encourage you with the different tomato recipes that we have on the blog. You can see all the photos of the step-by-step recipe of the Antequera porra

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