Poor Gazpachuelo Recipe

ByFoodsDiary Staff

The poor gazpachuelo is a typical dish from Malaga, Spain. A very old and humble recipe that is prepared with few ingredients, in addition, it is also made very quickly. However, as with all dishes, poor gazpachuelo has also been updated over time and is prepared with more ingredients than years ago. This dish admits many variants, such as fish, rice, clams, bread from the day before, among others. Although the authentic gazpachuelo consists of a white soup with a squeeze of lemon.

Ingredients to make poor Gazpachuelo:

  • 1 kilogram of potatoes
  • 2 eggs
  • 1 small glass of sunflower oil
  • 1 pinch of salt

How to make poor Gazpachuelo:

  • Do you wonder how gazpachuelo is made? Well, to prepare the poor gazpachuelo recipe, you must first separate the whites from the yolks.
  • Place a pan to heat with water and a little salt. Next, peel the potatoes, cut them into pieces and when the water starts to boil, add them. Let them cook over medium heat.
  • When the potatoes are cooked, remove a little water if there is a lot and remove the saucepan from the heat. Next, incorporate the egg whites, stir and let them set to incorporate into the egg gazpachuelo.
  • Trick: you can add them back to the fire so that they curdle immediately.
  • Prepare the homemade mayonnaise for the Andalusia gazpachuelo. To do this, add a little lemon and salt in a container, and with a blender beat and slowly add the sunflower oil until the mayonnaise forms.
  • Tip: you can also make Malaga gazpachuelo with mayonnaise from a jar. However, it will be left with a more refined flavor with homemade mayonnaise.
  • Take part of the broth from the potatoes and add 3-4 tablespoons of mayonnaise, mix and add more mayonnaise again, continue mixing. Next, add the mixture to the pot of potatoes. You should know that it is better to do it little by little with the warm broth so that the mayonnaise is not cut.
  • Tip: the amount of mayonnaise is to each one’s taste, it will depend on whether you like it more or less.
  • Reheat the potatoes and serve piping hot. Once the dish is ready, try the salt and rectify if necessary. Accompany with a few drops of lemon. Now you can eat the authentic Malaga gazpachuelo!

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