On October 5, the Canal Cocina caravan arrived in Malaga to record the program Today the mayor is cooking. We couldn’t miss it and we went to see the filming and enjoy a delicious gazpachuelo from Malaga. For those of you who ask us, we did not appear in the program, we went as an audience to see the shooting although they focused on us once (what a shame!)
Taking advantage of the fact that we wanted to make a post to show you the photos we took, we have made our own gazpachuelo recipe in a vegan version, although we also leave you the traditional one in case you want to make it.
- 1,4 litros de agua
- 4 patatas pequeñas
- 100 gramos de leche de soja (o la leche que prefiráis, o un huevo)
- 200 gramos de aceite de oliva virgen extra
- El zumo de medio limón
- Sal al gusto
- Chop the potatoes strong>, clicking them to release more starch (that is, you cut a little with the knife and then break them by pulling towards you). We put them in boiling water with salt and leave them for 20 minutes or until they are tender. Remove from heat and reserve.
- To make the veganesa, lactonesa or veganesa, add the milk or egg, salt, lemon juice and oil in a container or in the blender jar .
- We insert the mixer and leave it at the bottom of the glass.
- We beat without moving the mixer until it begins to emulsify. Then we can move the mixer up and down so that the mixture is integrated. If we do it this way we will largely prevent the mayonnaise from curdling. If you see that the mayonnaise is too runny you can add more oil until it gets the texture you want and if it is too thick you can add a little more milk.
- When the potatoes cooking broth is lukewarm, we add it little by little to the veganaise/mayonnaise while stirring.
- Once it is fully integrated, add the mixture and the potatoes to the pot and heat them a little but without boiling so the vegan/mayonnaise doesn’t get cut.