Manchego gazpacho recipe

Traditional Spanish cuisine can surprise with regional dishes that stay hidden beyond their borders. Manchego gazpacho, as the name suggests, is not the cold tomato and pepper soup many expect. It is a hearty stew anchored in casseroles and slow cooking, a cherished staple in the Cuenca and Albacete provinces. In recent years, this rustic dish has found fans across the country, broadening its reach beyond its homeland and becoming a familiar feature on many menus.

Manchego gazpacho is a stew built from carefully chosen meats and robust flavors. It draws from local hunting traditions and the bounties of the land, turning simple ingredients into a comforting and satisfying meal. The dish has earned its place on family tables and in regional kitchens, where the slow simmering of meat yields deep, savory notes that perfectly balance the bright notes of vegetables and aromatics. This culinary treasure is now widely enjoyed throughout the nation, inviting curious cooks to explore its rich textures and distinctive character.

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If someone wants to recreate this classic at home, they can follow a simple sequence that preserves the traditional taste while guiding beginners through the process with confidence. The steps outlined here favor clarity, pace, and a respectful nod to the dish’s origins.

Gazpacho Manchego. Shutterstock

Manchego gazpacho recipe

• Chicken (500g)

• Rabbit (1/2 pcs) [puedes sustituirlo por otras carnes de caza]

• Geranium cakes (200 g)

• 1 onion

• 1 clove of garlic

• 1 red bell pepper

• Homemade tomato sauce (200 ml)

• Red pepper

• nutmeg

• 1 bay leaf

• extra virgin olive oil

• Salt

• Black pepper

Gazpacho Manchego. Shutterstock

• Chop chicken and rabbit. Add salt and pepper and brown the meat over a strong flame to seal in flavors.

• Cover the meat with water, add a bay leaf, and let it simmer for about 20 minutes until tender.

• Remove the meat and shred it. Reserve the broth for later use.

• Sauté onion, garlic, and bell pepper for a quarter of an hour. Add the red pepper, continue to sauté, then stir in the tomato sauce and let it cook for another ten minutes.

• Return the minced meat to the pot, pour in the reserved broth, and simmer on low heat for about thirty minutes. When the flavors meld and the sauce thickens, the dish is ready to serve and enjoy.