Gazpacho manchego is one of the most authentic and representative dishes of inland Spanish cuisine, and at Alcalá del Júcar it finds the perfect setting: a village carved out of the rock, with the river at its feet and a culinary tradition that evokes the countryside, slow cooking and shared memories.

Origin of

Gazpacho manchego

A far cry from Andalusian gazpacho, this dish from La Mancha is a hot stew with pastoral roots, created to provide sustenance during long, hard days. For centuries, it was the food of shepherds, hunters and rural families.

Its character lies in the blend of meat, stock and torta cenceña, that traditional unleavened bread which, when crumbled, absorbs the flavour of the stew until it forms a dense, juicy and deeply comforting texture.

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In many traditional recipes, gazpacho manchego is made with rabbit and chicken, along with vegetables and aromatic herbs that lend depth and character to the dish.

Common

ingredients:

Rabbit, chicken, tortas cenceñas, onion, garlic, tomato, pepper, olive oil, bay leaf, salt, pepper, thyme or rosemary, and water or stock.

Traditional preparation:

The meat is browned, the vegetables are added, and the mixture is cooked slowly in stock until everything is tender and flavourful. Finally, the chopped tortas cenceñas are added so that they absorb the stock and give the dish its characteristic texture.

You can

try this dish at:

Restaurant atAlcalá del Júcar

At Alcalá del Júcar, this stew fits naturally with the landscape and the way of life at the table. It is a recipe to share, to serve in the centre of the table and to enjoy at a leisurely pace.

A hearty stew, cooked over a slow fire, which encapsulates the soul of La Mancha like few others.

Eating gazpacho manchego at Alcalá del Júcar is to discover a cuisine that not only nourishes, but also tells the story of a land.

Gazpacho Manchego