It is gazpacho but it is not ̈el gazpacho ̈… is a manchego gazpacho and today we present it to you. Welcome dear friends of Paulina Kitchen! I hope they are very well and ready to know this recipe as comforting as the Spanish.
If they never tried or heard about her, this recipe will surprise them but also, with the cold that is coming, they will make them want to run to do it.
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The Manchego Gazpacho, a dish with medieval roots
The first thing we are going to do is make things clear because clear accounts, they retain friendship says the saying.
Although his name includes the word Gazpacho, the Manchego gazpacho has nothing to do with the popular Andalusian cold soup of tomatoes, cucumbers and peppers we once did with Anabel Cherubito. Now do you want to know everything about this delicious dish and how to do it?
As the name implies, the Manchego Gazpacho has its origins in the region of La Mancha , located in the center of Spain.
What is not known with certainty is the one who invented this recipe but it is believed that it arose in the medieval times by the pastors and hunters in the area who prepared a stew with what they had at hand. Isn't it a very good way to be born for a recipe?
Anyway, it turns out that the shepherds and hunters, after long working days what they usually had on hand to make their stewed meals were hunting or rabbit meats, hard bread, vegetables and spices. All local ingredients that allowed them to create a nutritional and comforting dish.
And now? Your news
The Manchego Gazpacho became not only the star dish of the grandmother and being found in all homes in the area, but also to be a very popular dish throughout Spain. It can be found in the letter of many restaurants nationwide despite being a recipe that takes a long time and ability to prepare it correctly. This caused it to be refined and adapted to some cultural changes.
While the original recipe did not change much, each cook will give it its touch and so you can find some variants in which pork or lamb is used. There are also vegetarian versions in which meat proteins are replaced by legumes.
Curious data about the Manchego Gazpacho
- The Manchego Gazpacho is one of the most popular dishes of Manchega cuisine. The traditional recipe includes rabbit or partridge, but it can also be made with other meats such as chicken or hare making it adaptable to other countries where hunting meats are not so common.
- The Manchego Gazpacho works perfect as well as a main course as a soup to accompany other dishes. It can be served hot in winter or tempered in spring and autumn. The only thing not recommended, because of the ingredients it possesses, is to serve it cold.
- In some regions of La Mancha, a curious ingredient is added to the recipe of the Manchego Gazpacho: the mountain rabbit, a type of wild rabbit that is in the area and that gives a very particular flavor to the dish.
The aromas and spices of the Manchego Gazpacho
The Manchego Gazpacho is a very aromatic and tasty meal thanks to the condiments used in the recipe. Species, herbs and vegetables collaborate and become essential on this dish so go to detail them so that you do not forget any in the recipe that I leave in the end:
- Páimón : Always present in Spanish cuisine, this spice is one of the key ingredients of the Manchego gazpacho. Both sweet and spicy is used to give flavor and color to the plate.
- Comino : It is a very used spice in Manchega cuisine and its function is to enhance the taste of meat and vegetables. In addition, it gives it a distinctive and delicious aroma being used in its fair measure.
- Thyme : This aromatic herb is used to give flavor and aroma to the soup. It helps to enhance flavors and give a fresh and aromatic touch to the Manchego gazpacho.
- Laurel : It is a very aromatic leaf that is used to give flavor and aroma to the stews. In the Manchego Gazpacho it helps enhance meat and vegetables.
- Garlic : widely used in Spanish cuisine, it is also a key ingredient in the Manchego Gazpacho. It gives an intense flavor and a delicious aroma to the soup since the original recipe has this ingredient abundantly.
Original Gazpacho Manchego recipe
This is the original recipe for this hot soup of Spanish cuisine that is made with meat, vegetables, bread and spices. Anyway, it is important to remember that each cook will give it their touch while maintaining the traditional base to maintain the aromas and flavors of the Manchego Gazpacho home made.
- Yield : 4 portions
- Preparation time : 1 hour 30 minutes
Ingredients
- 1 rabbit or chopped partridge
- 1 red pepper
- 1 green pepper
- 2 mature tomatoes
- 1 onion
- 4 garlic cloves
- 150 gr. of hard bread
- 50 ml of olive oil
- 1.5 liters of water or meat broth
- Salt to taste
How to make Manchego Gazpacho
- In a large saucepan, sauté the rabbit or partridge in olive oil until golden. Then, remove and book separately.
- In the same saucepan, add peppers, tomatoes, onion and small chopped garlic. Sauté for a few minutes stirring until they are tender.
- Add hard bread and a little water or broth to soften. Then add the rabbit or reserved partridge to the saucepan.
- Add the rest of the water or broth, salt at ease and leave cooking over medium heat for about 30-40 minutes, until everything is well cooked.
- Once cooked, remove the pieces of rabbit or partridge and crumble the meat. Add the meat to the pan.
- Crush everything with blender or processor until a soft and lumpy soup is left. Serve hot.
