Gazpachuelo malagueño: warm emulsified fish soup

Málaga, Andalusia

One of the most unusual soups in Spanish cooking — a warm fish broth stabilised with mayonnaise, producing a creamy, emulsified, warm-cold experience that defies easy categorisation. The name deliberately invokes gazpacho (the cold soup) but the technique is entirely different: a fish broth is made and brought to serving temperature, then mayonnaise is whisked in off the heat to emulsify without scrambling. The result is silky, slightly sharp from the vinegar in the mayonnaise, and rich. Gazpachuelo is a fisherman's dish from Málaga — made on the boats with potato, fresh fish, and whatever oil and vinegar the crew had. The mayonnaise version is the more refined urban adaptation.

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