Authentic home cooking from Spain, with US measurements. 
Mayonnaise Soup (Gazpachuelo)
This is a recipe from the coast of Granada and Málaga. In Málaga, it's called gazpachuelo, and on the tropical coast, it's known as mayonnaise soup. The difference is that in Málaga, they usually add hake. In my family, we've always made it with potatoes and a touch of mint, or with potatoes, shrimp, and clams. You can choose your favorite version.
Mayonnaise Soup (Gazpachuelo)
This is a recipe from the coast of Granada and Málaga. In Málaga, it's called gazpachuelo, and on the tropical coast, it's known as mayonnaise soup. The difference is that in Málaga, they usually add hake. In my family, we've always made it with potatoes and a touch of mint, or with potatoes, shrimp, and clams. You can choose your favorite version.
Open in Cookpad AppSteps
- 1
Add the water, chopped garlic, and parsley to a pot and bring to a boil. Cook for about 10 minutes.
- 2
Meanwhile, separate the egg whites from the yolks.
- 3
In a bowl, beat the yolks and slowly add oil while whisking continuously until it thickens into mayonnaise. Add a splash of lemon juice and keep whisking.
- 4
In another bowl, combine two ladlefuls of the cooking water with two ladlefuls of room temperature water.
- 5
Gradually add this mixture to the mayonnaise, mixing well. Now add the diced potatoes or rice to the pot.
- 6
After the potatoes or rice have cooked for 12 to 13 minutes, lower the heat and slowly add the egg whites. From this point, do not let the soup boil, or the mayonnaise will separate. Cook the egg whites for about 2 minutes, stirring occasionally so they form pieces.
- 7
Slowly stir in the mayonnaise mixture, making sure the soup does not boil.
- 8
If you like, add some clams and shrimp. I didn't add them this time. When the soup is ready, you can also add a few mint leaves if desired.
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