This goes out to my Peeps (Beck) - Porra

I have just had a request for the recipe of a derivation to Gazpacho. It's called Porra and is very well known in Inland Andalucia specifically the area of Antequera. This is where our farm is. It tends to be thicker than Gazpacho, but is still blended and usually garnished with cut boiled eggs, tomatoes, tuna or jamon serrano.

Porra (you roll the RRRRRrrrrrr)

4 tablespoons Olive Oil
4 tomatoes
1 large green pepper (or 2 small ones)

Blend all of these together until completely blended.
Then add:

4 cloves of garlic
Salt to taste

Finally you need:

Soaked day old bread (make sure that the bread is completley soaked through and then squeeze to get out as much water as possible)

Add as much or as little bread as you like. The more you add the thicker it will be. I prefer it as thick as possible. Make sure to blend all of the bread though as you will get chunks of wet bread if you don't mix well. Don't put too much in. Your blender will only take so much.

Place in bowls and garnish with whichever you like (cut hard boiled eggs, tuna, tomatoes or jamon).

Make sure to chill for at least 45 minutes.

You can eat it with a spoon or you can do what I do and scoop it up with bread.

(picture to follow, but wanted to get it on the blog.)

Enjoy!