Gazpacho Manchego

5 from 2 votes

Gazpacho Manchego is a rich, savory and truly exquisite classic Spanish soup that features the warming flavors of pimentón (smoked paprika), saffron and tomato. This is a gluten-free soup made with shredded chicken that is so easy to make and is one of my favorite soups of all time.

Prep Time15

Cook Time1 5

Meat cooling time20

Total Time1 40

Course: Soups

Cuisine: Spanish

Diet: Gluten Free

Method: Stove

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 407kcal

Author: Tracey Hatch-Rizzi

Ingredients

4 pounds chicken or 4-5 pounds of any variety of wild game such as rabbit, pheasant or partridge
7 cups water
15 ounces tomato sauce or tomato puree
1 red pepper
2 carrots
2 ribs celery optional
1 cup mushrooms button, cremini, shiitake. Oyster mushrooms are best for low-FODMAP
1 red onion or leek for low-FODMAP, green part only
3 tablespoons olive oil
5 cloves fresh garlic optional. Or use garlic infused olive oil for low-FODMAP
1 tablespoon pimentón or smoked paprika
1 teaspoon thyme fresh or dried or use 1 sprig
3 bay leaves
1 teaspoon marjoram powder optional. Dried marjoram leaves is also fine.
1 teaspoon salt
6 strands saffron
¼ teaspoon nutmeg
¼ teaspoon black pepper
1 tablespoon rosemary dried or fresh or use 1 sprig
⅛ teaspoon clove powder

US Customary - Metric

Instructions

Make the stock

In a large stockpot, add 2 tablespoons of olive oil and warm over medium heat.
Add the meat and brown on all sides, working in batches. Add 1 additional tablespoon of olive oil to the pot if necessary.
Place the browned meat, celery, rosemary, thyme, bay leaves, 3 garlic cloves (crushed or sliced), salt and pepper in the stockpot and fill with water until meat is just covered, about 7 cups. For low-FODMAP, use garlic-infused olive oil and omit the garlic.
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 and will get thoroughly cooked.
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 vegetables, tomato puree or tomato sauce, meat and remaining spices to the broth. Simmer for 45 minutes, stirring often.
Serve with toasted low-carb or gluten-free tortillas, cut into squares, your favorite flatbread, rolls or biscuits.

Notes

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 choices. Fish stock is a good choice to use in place of chicken broth, but chicken stock can still be used.

Nutrition