Gazpachuelo

Gazpachuelo

A bowl of traditional Gazpachuelo

Gazpachuelo is a traditional soup originating from the Andalusian region of Spain. It is particularly associated with the city of Málaga, where it is considered a local specialty. Gazpachuelo is known for its creamy texture and is typically served warm, making it distinct from the more widely known gazpacho, which is served cold.

Ingredients

The primary ingredients of Gazpachuelo include:

• Fish or seafood, such as hake, prawns, or clams
• Potatoes, which are boiled and provide a hearty base
• Mayonnaise, which is used to create the creamy texture
• Egg yolk, often used to enrich the broth
• Lemon juice, which adds a tangy flavor
• Salt and pepper for seasoning

Preparation

Gazpachuelo is traditionally prepared by first boiling the fish or seafood along with potatoes in salted water. Once cooked, the fish is removed and set aside. The broth is then thickened with a mixture of mayonnaise and egg yolk, which is carefully blended into the hot liquid to prevent curdling. Lemon juice is added to enhance the flavor, and the fish is returned to the soup before serving.

Variations

There are several variations of Gazpachuelo, reflecting the diverse culinary traditions of Andalusia:

• Gazpachuelo Malagueño: This version includes a variety of seafood and is often enriched with white wine.
• Gazpachuelo with rice: Some recipes incorporate rice instead of potatoes, offering a different texture.
• Vegetable Gazpachuelo: A vegetarian version that substitutes fish with seasonal vegetables.

Cultural Significance

Gazpachuelo is more than just a dish; it is a reflection of the Mediterranean diet and the resourcefulness of Andalusian cuisine. Traditionally, it was a humble dish made by fishermen using the catch of the day and simple ingredients available at home. Today, it is enjoyed in homes and restaurants alike, especially during the cooler months.

Related pages

• Andalusian cuisine
• Mediterranean diet
• Gazpacho
• Spanish soups and stews