The important thing about this recipe is have quality hunting and, if we don’t know how to pluck or clean, ask our butcher to do it for us and thus save us the task.
As we told you above, the key to gazpacho manchego is powerbut if we do not have the animals mentioned above, we can try to imitate it with chicken and rabbit, but make sure they are powerful.
With that said, let’s go to the kitchen and we chop all the vegetables in paisana wide (thick cubes), reserving later.
Later we mark in a wide saucepan and with a little height the salted and chopped meats (later we are going to recover them and crumble them) with a little olive oil over medium-high heat until they are browned and at that moment we reserve.
in the same pot, we fry the vegetables over medium heat for 12 minutes, add the spices and then the grated tomato, and cook for ten more minutes.
We pour the broth, we reincorporate the meats and let cook everything for two hours over low heat and half covered the pan.
When the meats are tender, we take them out, crumble them, discard the bones and add the crumble to the stew, correcting salt.
We bring the boil backlower the heat to medium, introduce the cenceñas cakes chopped into squares of a little more bite and let them rehydrate for three or four minutes.
When you’re ready, we serve the gazpacho very hot on individual plates —although originally they ate in the center, each with their own spoon—.