Sopa del Duelo

Mourning soup

Preparation info

  • Serves

    Six

    • Difficulty

      Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

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:

Ingredients

Method