...Not to be mixed up with Gazpacho andaluz- which recipe I will add soon to "Spanish World Food” now that the warmer weather should be arriving soon...



The Gazpacho manchego originates in La Mancha, and it is actually mentioned in the book “El Quijote de la Mancha”. It basically is a game meat stew with a peculiar ingredient, the “Torta para Gazpacho” which is a type of unleavened bread, which ingredients are flour, oil, salt and water and which is cooked in the oven, although I have never done the torta itself.



You can buy the ready –made version of these tortas already cut into pieces as you need them for the dish, or the full tortas and then cut them yourself into pieces. It is believed that in the origins, the plate itself was the torta.



Ingredients (6 people)

  • 2 Packets of torta para gazpacho

  • ½ rabbit (make sure the liver is there)

  • ½ chicken

  • 1 onion

  • 1 full garlic head

  • 1 large red pepper

  • 3 green peppers (preferable the long Italian lones)

  • ½ kg tomato sauce

  • Olive oil

  • Saffron

  • Salt

  • Peppercorns

  • Bay leaf

  • Thyme


Preparation Instructions

Cut the rabbit and the chicken into pieces or ask your butcher to do it for you, add water to a large casserole, put on the heat and add the meats to boil together with the onion, the full garlic head (not peeled), the bay leaf, a few threads of saffron, salt, approximately 20 peppercorns, and some thyme; when it has boiled for a while remove from the heat and let cool down, so that when it is not hot anymore and you are not going to burn your fingers you can take the meat  off the bones and also peel the garlic. Keep the stock and reserve the onion too. While this was boiling, add some oil to a frying pan and fry the peppers which we have washed, and cut in pieces then add the tomato sauce and cook a bit longer to mix al flavours.



Crush in a mortar a few more threads of saffron, the peeled boiled garlic, onion, and the rabbit liver. At this point I need to say that I never eat liver, I don’t like the taste of it, but I have always eaten this gazpacho with it and I can guarantee that you cannot taste it, but (apparently) it is necessary to add it to this version of gazpacho.



Add the tomato and peppers mixture, the meats and the mortar mash to a paella dish, mix all well and then add the pieces of torta stir so it gets soaked in the tomato mixture and add enough stock not necessarily to cover it all but to make sure that the torta gets well soaked so it gets soft. Add a little more thyme and let boil for 5 minutes.