Gazpachuelo, a traditional dish from Málaga’s cuisine, and perhaps one of its most iconic.
It can be found in different versions. It is a very mild dish and a soup that is served piping hot, made with mayonnaise, boiled potatoes, seafood, and lemon juice.
In Málaga households, it can be accompanied by whipped or cooked egg whites, clams, or white fish. The aim is always to maintain the characteristic white color of this dish.
Origin
Gazpachuelo is a traditional dish from Málaga’s cuisine, originating among the fishermen of the region, especially in the El Palo area. It is characterized as a humble hot soup that combines simple ingredients with a comforting and delicious flavor. Its main base is a fish or seafood broth that is enriched with a homemade mayonnaise emulsion, resulting in a creamy texture and a mild flavor.
In its most basic version, gazpachuelo includes boiled potatoes and white fish such as hake or monkfish, but it can incorporate other ingredients like clams, shrimp, or rice, depending on the local variation and the occasion. Traditionally, it was served as a comforting dish in the homes of Málaga’s fishermen, especially during cold seasons.
This dish stands out for its simplicity and its ability to transform modest ingredients into a culinary delight, representing the essence of Málaga’s cuisine: authentic, inventive, and deeply rooted in the local culture.
Peculiarities
Gazpachuelo has gained popularity among the best restaurants in the city and has become the prestigious “Sopa Viña AB.” It consists of adding white wine, and it was introduced in the 1930s by José García Cabrera, a representative of González Byass wineries.
