Porra Colmenareña

This dish is traditionally made in a wooden bowl and served as a starter, eaten as a thick soup with a spoon. In Cordoba it is called salmorejo. It also makes a wonderful party dip or a cold sauce for grilled fish, poultry or meat.

  • ½ kg bread, crusts removed
  • 200 ml olive oil
  • 3 large, ripe tomatoes, peeled and chopped
  • 3 green peppers, seeded
  • 6 cloves garlic
  • 50 ml vinegar
  • 1 teaspoon salt
  • 1 large tin tuna
  • 300 gr serrano ham
  • 4 hard-cooked eggs

Cut the bread into chunks and sprinkle it with water, or a little juice of bitter oranges, and set aside. In blender, processor or wooden bowl with a pestle, purée the tomatoes, peppers and garlic. Add the pieces of bread and process until you have a smooth paste. Add the oil to the mixture, pouring it in slowly with the processor running. Then add the vinegar and salt to taste. Serve the porra either garnished with chunks of tuna, julienne pieces of ham and sliced egg, or serve them separately as accompaniments, along with chopped tomatoes and onions, for each person to add to his serving.