Gazpachuelo [SEP] country of origin
Gazpachuelo
Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil. The white of egg is added to thicken the mixture along with cubed potatoes.
Although it is consumed hot, it owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil and water. It is a typical dish of the lower classes because of the low cost of the
which is located in the area of Los Ramírez. Mid-August sees the fiesta of Los Romanes, which honours the Virgen de la Milagrosa (Virgin of the Miraculous). Finally, in mid-September, they celebrate the Feria de la Pasa, to coincide with the harvesting of grapes to be made into raisins.
Gastronomy.
Some typical dishes from La Viñuela are (tomato soup), gazpachuelo (similar to hot gazpacho), (vegetables and pulses cooked in water), migas with orange and pomegranate