Gazpacho Blanco con Huevos - White Porra

White Porra © Michelle Chaplow
White Porra © Michelle Chaplow

Gazpacho blanco con huevos - White Gazpacho with Eggs


  • 1 thick slice of bread (40 g)
  • 1 egg
  • 2 cloves garlic
  • 150 ml olive oil
  • 6 tbsp lemon juice
  • 2 tsp salt
  • 3/4 litre water
  • chopped apples
  • peanuts


Soak the bread in water to cover. Put the egg and garlic in blender or processor and whirl them. With the motor running, add the oil in a slow stream until the sauce is amalgamated. Squeeze the water out of the bread and add it to the processor with the lemon juice and salt. Then add slowly as much water as the container will hold. Pour the contents into a bowl and thin with more water. Chill the gazpacho and serve with chopped apples and chopped peanuts in each bowl.

White Porra

A very similar recipe with the edition of more bread, to give a much thicker conistency and garnished with eggs.


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