Two different variations of Gazpacho from Andalucia

This month we are showing you how to make two similar recipes from Andalucia ideal for hot summer days when you fancy something light and cool. They are quite similar but, some of the ingredients varied slightly and the name is totally different.
The first recipe is Salmorejo and it is typical from the province of Córdoba. The second recipe is Porra Antequerana and this one is traditional from Antequera in the province of Málaga

Salmorejo

Ingredients for 4 people:
½ kg ripe tomatoes
2 garlic cloves (we recommend to use only 1)
2 slices of stale bread
1 egg yolk
4 table spoons of virgin olive oil (normal olive oil should be fine)
1 table spoon of red vinegar
1 cup of water
chives, very finely chopped
salt

Method:
Wash the tomatoes, chopped and put them in the blender with the bread, garlic and the egg yolk. Blend and add the oil, vinegar and salt. Blend until you get a smooth paste. Ad the water, blend a little bit more and put in the fridge. Serve cold with the chopped chives.

Porra Antequerana

Ingredients for 4 people:
1 kg ripe tomatoes (½ kg should be enough)
1 garlic clove
½ kg of stale bread (just add as much as you wish as this is for consistency)
2 boiled eggs
100 grs of diced Spanish ham
olive oil, 2-4 table spoons
salt

Method:
Wash the tomatoes, chopped and put them in the blender with the garlic. Blend and add the bread cut into pieces and a little bit of oil. Blend until you get a smooth paste. You can keep adding more bread. The more you put the thicker the dish will be. Ad the rest of the oil and salt, blend a little bit more and put in the fridge. Serve cold with the chopped boiled eggs and the pieces of ham.

Tip: You can also add on both recipes bits of fried bread or chopped tomatoes, red and green pepper and cucumber as it’s usually done with gazpacho.