Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

This Andalusian recipe is one of those dishes that perfectly reflects the basic vegetables of the Spanish garden.

I hope you will enjoy this delicious recipe as much as I did!

"Sopa Perota" recipe

• Preparation time 10 min
• Cooking time 30 min 
• Tiempo total 40 min

Ingredients 4 Serves

• 400 g / 0,8 lb / 14 oz, a loaf of bread, "Pan Cateto"
• 400 g / 0,8 lb / 14 oz, tomatoes
• 100 g / 0,2 lb / 3,5 oz, green peppers
• 150 g / 0,3 lb / 5,3 oz, onions

• 400 g / 0,8 lb / 14 oz, sliced potatoes
• 100 g / 0,2 lb / 3,5 oz, green asparagus

• 4 cloves of garlic
• 1 l of water
• 150 ml / 1/2 cup, extra virgin olive oil
• Salt to taste
• Sprig of Mint
• Pepper to taste

Method

1. Pour the extra virgin olive oil into a pot or casserole and place it over medium heat. 
2. Fry the sliced potatoes until they are gold and soft in the middle. Keep them on a plate with kitchen paper to use later.

1. In the same pot with the same olive oil, add chopped garlic and cook it until it gets colour, then add the onion, green pepper and asparagus chopped in small dice. Add a pinch of salt and cook for 10 to 15 minutes until it takes on colour. 
2. Add the chopped tomatoes, mix them well and cook for another 10 minutes approximately, until the liquids evaporate and it has this appearance. 

1. Have salted water boiling separately, ready to moisten the sofrito when it is the moment.
2. Once added the water, correct the salt and add white pepper. 
3. Boil for another 2 minutes approximately to settle the flavours. 

1. Now we would be prepared to assemble the dish, which is one of the keys to making it authentic. 
2. On a clay plate, crumble the bread forming a base that will absorb most of the liquid. 
3. Once the bread is placed, serve a spoonful of soup on top with enough liquid to soak the bread. 
4. The Perota soup should be moist and dry simultaneously, and you should let it settle for a few minutes before eating it. 
5. Then add the fried sliced potatoes and a sprig of mint to decorate. 

• This dish depends on the year's season; it can be served with different garnishes. In winter, it is served with slices of orange and olives, and in summer with slices of cucumber. 

After eating this dish with so much history and peculiarity, I can tell you it is delicious. I hope you like it, and if you can visit this beautiful area of Malaga, Andalucia, remember to try a good Sopa Perota among the different delicacies of the place.

Have a tasty day!