Gazpacho Manchego (rabbit stew)

Gazpacho Manchego is a traditional Spanish meat stew from the La Mancha region, made with mushrooms, veggies, and spices like smoked paprika.

You may have expected a cold soup when you saw the word gazpacho, and that’s completely understandable. The well-known chilled tomato soup, made with raw vegetables and tomatoes, hails from Andalusia in southwestern Spain and is properly called Andalusian Gazpacho. Aside from the use of bread(like all gazpachos), it shares little in common with Gazpacho Manchego, a warm, rustic stew from the heart of La Mancha.

What is Gazpacho Manchego?

Gazpacho Manchego is a hearty, rustic stew from the La Mancha region of Spain, traditionally made with wild game meat such as rabbit, quail, or pigeon, and flat, unleavened bread (similar to Jewish matzo).

You may have come across the cold andalusian tomato soup called gazpacho. While they share a name, Gazpachos Manchegos is an entirely different dish, warm, filling, and steeped in centuries-old tradition. Believed to be influenced in part by Jewish cuisine, this version was favored by hunters and shepherds and is typically enjoyed communally, straight from the cooking vessel.

Why use unleavened bread (torta cenceña) in this recipe?

Bread is at the heart of Gazpacho Manchego. This traditional dish is built on a rich, homemade game broth combined with torta cenceña — a type of bread, flat and round bread made with wheat flour without yeast.

These dry, cracker-like flatbreads are broken into pieces and simmered in the stew during the final stages of cooking. As they soften, they soak up the flavorful broth and transform the dish into a thick, satisfying meal, somewhere between a stew and a porridge.

Traditionally Manchega women used to bake their own tortas at home, but now a commercial type of torta de gazpacho is produced in La Roda under the name “torta cenceña”.

While authentic torta de gazpacho can be difficult to source outside Spain, you can use healthier semmolina based pane carasau or pane guttiau as an alternative for the longevity lifestyle.

Why you’ll love this recipe?

Tastes Even Better the Next Day
This is the kind of dish that deepens in flavor overnight. Make a big batch, you’ll thank yourself when reheating leftovers midweek.

A Hearty, Ancestral Meal
Rooted in the rustic cuisine of La Mancha, this stew is a longevity recipe, packed with protein, vegetables, and tradition. 

Meant to Be Shared
Gazpacho Manchego isn’t just food, it is a hearty peasant dish traditionally served right out of the cooking vessel, with family and friends gathered around.

Ingredients

Wild Game or Chicken

This gazpacho manchego recipe uses rabbit and quails, bone in, skin on. You can also use chicken, hare or venison instead. 

Vegetable

carrot, celery stalk, bell peppers, onion, shallots, and garlic clove.

Tomato and tomato paste

Use both or one of them; it adds a rich, complex flavor to the dish.

Legume

peas – when it comes to rich dishes like soups or stews, I like to add some legumes. I used frozen peas, but you can substitute them with white beans or omit.

Herbs and Spices

for the broth

I used fresh thyme and rosemary, nutmeg and bay leaves

for the Sofrito base

Saffron threads – can be omitted, but I  highly recommend using just a few strands for a magical outcome.

Smoked paprika or Pimentón to highlight the Spanish origin.

How to make Gazpacho Manchego

First step: Make the Broth

In a large pan, heat the olive oil over medium-high heat.
Add the rabbit and quails. Brown them well on all sides until they develop a golden crust. Remove and set aside.

Place the browned meat in a large pot, cover it with water, and add salt, pepper, nutmeg, a bay leaf, sprigs of rosemary, and thyme. Cover with the lid.
Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until the meat is tender and starts to come off the bone.

Remove the meat from the broth and let it cool slightly.
Use a large colander to strain the broth, separating it from the meat.
Debone and shred the meat, discarding the skin and bones. Reserve both the shredded meat and the broth for later use.

Second step: Make Sofrito (Flavor Base)

In a wide, deep frying pan or a second pot, heat two tablespoons of olive oil. Add a pinch of saffron threads and let them bloom gently over low heat.

Add the chopped onion, shallot, and garlic to the infused oil. Sauté until soft and fragrant.
Then add the chopped red and green bell peppers, sliced carrot, and celery. Stir and cook over medium heat for a few minutes.

Finally, stir in the chopped tomato and two tablespoons of tomato paste. Mix well.
Season with paprika, black pepper, and a pinch of salt. Cook for 5–7 minutes, until the vegetables are soft and the flavors have concentrated.

Third step: Combine Broth + Sofrito

Using a ladle, begin transferring the rabbit-quail broth into the sofrito pot. Add enough to create a rich, soupy base.
Then, transfer the cooked rabbit and quail pieces into the sofrito as well.

Stir in mushrooms and peas. Simmer everything together for about 10 minutes.

Fourth Step: Add Flatbreads

Break the flatbread into bite-sized pieces and add them to the stew.
Let it simmer uncovered for another 10–15 minutes, until the bread has absorbed the liquid and the texture thickens into a moist, stew-like consistency.

Serve hot, with shredded cheese.

How to serve

Traditionally, Gazpacho Manchego is served  right out of the pan or cazuela it was cooked in. Place it in the center of the table, and let everyone help themselves with a spoon or fork. It’s a rustic, warm, and social way to eat.

A sprinkle of freshly chopped parsley before serving adds a touch of brightness.

You can serve it with Manchego cheese and a glass of red wine from La Mancha.

How to store

If not serving immediately, let it cool, store in the fridge for up to 4 days, and reheat gently the next day, the flavors deepen and the texture improves.

You can also freeze it for up to 6 months.