It’s not gazpacho, it’s gazpachuelo and this is its Malaga route. The gazpachuelo malagueno is tradition, history and flavor of the south.
The gazpachuelo is one of the most traditional recipes of Malaga, of which you can find many versions. It is an easy soup whose only difficulty lies in that the mayonnaise being mixed with hot broth. Although it takes hot, owes its name to that originally contained the four basic ingredients of gazpacho: bread, garlic, oil and water.
The gazpachuelo malagueno has its origin among the fishermen of the region. They elaborated a fish broth to which they added potato and gave flavor by adding garlic mayonnaise to the whole. In many homes it is accompanied by whipped or cooked egg whites, white fish, clams and more, always trying to maintain the white color that characterizes it, but nothing prevents giving it a little joy with some prawns or a few slices of ham.
It is a soup that tend to like everyone, creamy and different from everything you’ve tried before, so I hope you enjoy it and bring forth so on your table a piece of Malaga.
- 1.5 kg of monkfish
- 4 liters of water
- 250 g of prawns
- 250 g of clams
- 4 medium-sized potatoes
- 1 egg
- 1 lemon
- 200 ml extra virgin olive oil
- Salt & parsley