Gazpachuelo is a Spanish soup originating from Malaga. Originally, it was a poor man’s dish made by local fishermen, who would prepare it with fish, fish stock, mayonnaise, potatoes, garlic, egg yolks, and wine vinegar. Over time, they started to add shrimps and clams into the soup.

Nowadays, gazpachuelo is typically consumed in the winter, when it’s often accompanied by hard-boiled eggs and toasted bread, which should be dipped into the soup.