Gazpacho Manchego

What is gazpacho manchego?

Gazpacho manchego is also called gazpachos manchegos and is one of the classic dishes of Spain.  It’s a rustic, hearty peasant stew that is traditionally made with wild game such as rabbit and pheasant, which were dietary staples for the peoples of the La Mancha region where it was created.

It is often confused with Andalusian gazpacho, which is a cold Spanish soup made from raw vegetables like this Cucumber Gazpacho with Avocado.

Since wild game isn’t widely available (or is very expensive), chicken has been substituted for game, because it's easy to find and is very budget-friendly. Another name for this recipe, using chicken, is gazpacho manchego pollo, which means 'gazpacho manchego with chicken'. If you can find rabbit or pheasant, I highly recommend including them for one of the best rabbit recipes ever.

There are countless variations made with various meats, some without tomato and some with fewer spices.  But most contain a trinity of ingredients that includes garlic, olive oil and bread.

The use of bread in the soup

Gazpacho manchego is based on a combination of homemade stock and a type of unleavened flatbread called ‘cenceñas’, ‘torta de gazpacho’, or ‘tortas’. These are crackers or flatbreads that are quite similar to matzo (matzah).  Unfortunately, these specific Spanish flatbreads cannot be acquired in the U.S., but there are some good low carb options to replace them.

The torta de gazpacho are traditionally added toward the end of cooking and allowed to soften in the stew before serving.  In order to keep this recipe low-carb, I have made the soup without this addition.  Instead, I add torn pieces of low-carb rolls (referred to as ‘migas’ – globules of bread soaked in a meaty sauce) and/or toasted and sliced Carb Balance tortillas.

Why you’ll love this recipe

• Astoundingly delicious – the flavors and spice combinations make a truly memorable soup
• Simple ingredients – this soup is made with ingredients that can easily be found at the grocery store
• Gluten-free soup – I’ve broken from tradition and made this a gluten-free soup.  Gluten-free tortillas can be toasted and sliced and added to the soup.  Gluten-free rolls and biscuits are also great options for sopping up the amazing broth.
• No onion no garlic option – this soup is traditionally made with onion and garlic, but I have created a variation that is one of the best low-FODMAP soups.  It’s a low-FODMAP chicken recipe with a big wow-factor.
• Low-carb soup – my version of this dish contains low-carb tortillas or bread, making this a low-carb keto soup
• Delicious leftovers – while this soup is fantastic straight off the stove, it’s even better the next day.  And, leftovers can also be frozen.  This recipe makes a large pot, with about 10 servings, making meal planning easy.  We make a big batch and have the best lunches for a week.

Ingredients

Simple ingredients and spices are all that are needed to make this magnificent soup:

• Chicken and/or wild game – use one whole bone-in, skin-on, cut-up chicken, or about 5 pounds of total combined meats.  Rabbit and pheasant are traditional ingredients.  If using a whole cut-up rabbit, then only add 2-3 pounds of chicken.
• Tomato puree or tomato sauce – makes a rich, complex broth
• Water – cool, filtered water is best
• Olive oil – to brown the meat
• Mushrooms – oyster mushrooms are a low-FODMAP mushroom with wonderful flavor.  Button, cremini, maitake and shiitake are great options if you don’t need to be concerned with FODMAPs.
• Celery – this is optional to add flavor to the broth
• Carrots – add some sweetness to the soup with negligible carb content
• Red pepper – adds so much flavor
• Red onion or leek – use the green part of the leek for low-FODMAP
• Garlic – use fresh, whole cloves.  For low-FODMAP, omit and consider using garlic infused olive oil in place of regular olive oil.
• Bay leaves – lend a beautiful bouquet of herbs and aromatics
• Rosemary – one small fresh sprig is best, but dried can also be used
• Thyme – fresh or dried
• Marjoram (optional) – adds a fresh, citrusy, floral component and is a great complement to the other herbs
• Clove powder – subtly sweet, rich and deeply warming
• Nutmeg – just a little adds a warm, nutty sweetness
• Pimentón or smoked paprika – a signature flavor of Spain.  Adds a sweetness, acidity, spice and distinctive smoky flavor.
• Salt and pepper – to bring the flavors together
• Saffron – the flavor is magical.  It can be omitted, but I very highly recommend using just a few strands.  A little goes a long way and it enhances the soup in a very special way.

Instructions

Make the stock

• In a large stockpot, add 2 tablespoons of olive oil (or garlic infused olive oil) and warm over medium heat
• Add the meat and brown on all sides, working in batches.  Add more olive oil to the pot if necessary.

• Place the browned meat, celery, rosemary, thyme, 3 garlic cloves (crushed or sliced), bay leaves, salt and pepper in the stockpot and fill with water until meat is just covered, about 7 cups. For low-FODMAP, omit the garlic and use garlic-infused olive oil in place of regular olive oil.
• Heat to boiling, then simmer for 20 minutes or until internal temperature of the meat reaches 160F.  If there is still some pink in the meat, it’s okay.  It will be simmered for another 45 minutes in the soup.
• Remove meat from the broth and let cool, then debone and shred the chicken.  Reserve the bones to make homemade bone broth at a later time. Discard the skin or save with the bones for bone broth.

Prepare the soup

• While the meat is simmering, remove the seeds and stem from the red pepper.  Coarsely chop the pepper, carrots, onion or leek, and mushrooms.
• In a food processor, add the red pepper, carrots, mushrooms, onion or leek, and remaining 2 cloves of garlic (if using).  Pulse until finely minced.
• If you don’t have a food processor, finely chop by hand

• Add the minced vegetables, tomato puree or tomato sauce, meat and remaining spices to the broth. Simmer for 45 minutes, stirring often.

How to serve

Ladle into bowls and serve with crispy, cut gluten-free tortillas or your favorite rolls, torn and placed in the bowl.

Optional:  Garnish with grated Manchego cheese and finely chopped parsley.

For a more traditional service, place the soup in a large, open pan (such as a deep paella pan)  in the center of the table and serve in a communal style.

Another traditional serving method is to ladle the soup in the center of a large piece of flatbread. This allows the flatbread to soften and absorb some of the liquid.

How to store

Store leftovers in a sealed container in the refrigerator for up to 4 days or freeze for up to 6 months.

Variations

• Vegetarian – referred to as Gazpachos Viudos or 'widowed gazpachos' due to the fact that it doesn't contain any meat. Eliminate the chicken and add zucchini, additional bell pepper, eggplant and spinach or other greens.
• Fish based – Gazpacho de Mero uses fish instead of chicken or game meat.  Grouper and prawns are traditional ingredients. Fish stock is a good choice to use in place of chicken broth, but chicken stock can still be used.

FAQ

What to serve with Gazpacho Manchego