Gazpachuelo

As a seafaring city, gazpachuelo is the result of fishermen cooking fish broth and potatoes, adding mayonnaise, or an egg white either whisked or boiled. An example of typical local cuisine, it used to be served up at wakes in the home (which explains the origin of the Spanish saying: “gazpachuelo, comida de duelo” (“Gazpachuelo, food of mourning”)).

As a seafaring city, gazpachuelo is the result of fishermen cooking fish broth and potatoes, adding mayonnaise, or an egg white either whisked or boiled. An example of typical local cuisine, it used to be served up at wakes in the home (which explains the origin of the Spanish saying: “gazpachuelo, comida de duelo” (“Gazpachuelo, food of mourning”)). But, above all, gazpachuelo has been a staple food for humble families. Ingredients such as potatoes, rice or fried bread – added by locals in the corralones (typical neighbourhoods)- turned it into a popular dish.

This delicacy has always been present in our homes, and it is gaining ground at restaurants serving traditional Málaga stews. Nowadays there are many variations: with or without shellfish, piping hot or with amontillado sherry wine that serves as the basis for the famous Viña AB Soup… gazpachuelo is a dish that revives the living. And it is all ours!