This Andalucian soup is also called Sopa de los Muertos (soup of the dead). The gloomy titles arise from its being served traditionally to mourners keeping watch on a dead body on the eve of the burial. It is a type of gazpachuelo, or soup made with the addition of mayonnaise. The following recipe, from El Rincón de Juan Pedro in Almería, produces a version which is pretty as well as delicious. You will need: