Manchego Gazpacho Recipe

Ingredients to make Gazpacho Manchego:

• 1 unit of ripe tomato
• 1 head of Garlic
• 1 bay leaf
• 2 tablespoons of olive oil
• 1 pinch of salt
• ½ glass of white wine
• 1 pinch of saffron
• beef broth or water
• Chopped meat (to taste)
• 1 unit of Gazpacho cake (unleavened bread)

How to make Manchego Gazpacho:

1. To prepare this rich typical Almansa Manchego gazpacho, I will first talk about the meats that go into its preparation: the most suitable types of meat for the Manchego gazpacho recipe are wild rabbit, hare or partridge meat. Those that can also be used and served equally are farm rabbit meat, free-range chicken or pigeon meat. Already as a last option we could use a normal market chicken.
2. To start preparing this Andalusian gazpacho, we will start by taking a deep frying pan, if it can be over a fire, and fry the tomato and unpeeled garlic.
3. Then fry the meat enough and add the salt and wine, and continue frying until it evaporates.
4. Add the broth to cover the leftover Manchego gazpacho, the bay leaf and a little crushed saffron, and let it boil until the meat begins to separate from the bones.
5. Remove the garlic and bay leaf.
6. Then you “espials” the cake (here it is said that way, it means to chop) into pieces like the bowl of a spoon more or less and let it boil for about ten minutes, until the cake is soft and loses all the white, but without letting it come undone
7. In my town, Manchego gazpachos are eaten with broth and with whole slices, but in other areas they are left almost dry and the meat is boned before adding the cake. I prefer them the first way. So now we can enjoy a delicious and traditional Manchego gazpacho! When it comes to mushrooms, some oyster mushrooms or four chanterelles that are added together with the meat are divine.