International Cooking School Vacations: Porra (Thick Cordovan-style Gazpacho)
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Porra (Thick Cordovan-style Gazpacho)

August 2007

Since summer isn’t quite over, our new program in Spain — Cooking in the Heart of Andalusian Olive Country — passed along this wonderful recipe! It was given to them by a close friend from the Subbetican moutain area; having been in his family for more than four generations. Maybe you can pass it along as well!


  • ¼ kg ripe (plum) tomatoes, remove cores and roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1 small Spanish onion; roughly chopped
  • 2-3 cloves garlic
  • ½ cucumber, roughly chopped
  • ¼ apple, roughly chopped
  • 2-3 slices of stale bread; remove crusts, soak in water then drain
  • 1 small glass of extra virgin olive oil
  • 1 small glass of sherry vinegar
  • Salt and pepper

For the Garnishes

  • One hard-boiled egg, chopped
  • Finely sliced Serrano ham
  • Chopped apple


1. Put all the ingredients in a blender or food processor for a few seconds or until smooth.

2. Season the soup and mix well.

3. Transfer into a large Gazpacho bowl and chill for at least 12 hours.

4. Serve the Gazpacho with the garnishes.