PODCAST: read and listen to this entry at the same time (you can find the Spanish text here)
Gazpachos manchegos is a traditional dish from the region Castilla-La Mancha, home of Don Quixote. They’re also traditional in the region of Murcia and the Region of Valencia. In the Alicante province they are quite common, especially gazpachos with fish.
The name “gazpachos manchegos” is almost identical to “gazpacho andaluz”. They are, however, quite different. The latter is a type of cold vegetable soup, which I’m sure you already know, since recently it has become quite popular.
Gazpachos manchegos are cooked in a “caldero” which is a traditional Spanish cauldron. Since it’s a hot dish, it’s usually prepared in fall or winter, when it starts getting cold. What makes this dish special is the torta de pan used. Torta de pan for gazpachos is a very thin and crunchy type of bread that is made with only flour, water and salt. It doesn’t contain yeast and therefore it doesn’t rise. These tortas are crunchy and they become soft and juicy inside the broth.
You’ll need the following ingredients (4 persons):
250 g chicken
½ red bell pepper
1 small onion
1 liter chicken broth
1 torta de pan (approx. 400 g)
Spices: black pepper, cloves, pebrella, thyme, nutmeg
- Cut the onion in very small pieces and put it in the cauldron.
- Cut the chicken and the red bell pepper in small pieces and put them in the cauldron.
- Add a shot of olive oil and sauté everything for a moment.
- Add the spices (you can use different spices, depending on your taste) and mix thoroughly.
- Pour in the chicken broth and bring to a boil.
- Once it’s boiling, add the torta de pan in pieces.
- Let it simmer on medium heat until the torta is soft.
This dish is delicious and it does good, especially in winter. The chicken can be substituted with any other type of meat, for example coney.
Try it and enjoy!
WHAT IS A CALDERO? It’s a traditional cauldron. These cauldrons are made of metal and are enameled. They are very traditional and you can buy them in different sizes, the same as with common pots or pans. The biggest ones are used for various stews and traditional rice dishes like gazpachos, calderos with fish, migas, gachas, etc. They are traditionally painted black. In addition, they are also available in small. Like this, they are used to serve tapas like, e.g. gambas al ajillo, revueltos and many more. If you have been in Spain before, I’m sure you have already seen them.
Featured image: dl Spanish lessons
Picture 01-04: dl Spanish lessons