Many believe only gazpacho summer dish - indeed, this iced soup of vegetables perfectly refreshing in the heat. However, gazpacho is not always cold: the late autumn and winter Spaniards prepare hot gazpacho - a thick hearty soup, venison and wheat bread. Unlike his fellow Andalusian gazpacho, manchego served to the table piping hot,.

Secrets of cooking

The Spanish cuisine has so many dishes created on the principle "all at once". In one pot placed fish and meat, poultry and seafood, vegetables and rice - and as a result of the mixing of incompatible from the standpoint of modern man products obtained amazingly tasty dish. The greater the ingredients used for the preparation of meals, the tastier it gets. The absence of the ingredients can be easily replaced by others.

In all likelihood, gazpacho manchego was invented by hunters in camp that was extinguished in one pot caught the whole game, adding to it the garlic, wine and bread to satiety. If you wish, you can make soup from various kinds of meat, and you can do some one. It is acceptable to replace the game rabbit or poultry, although in this case the soup will not have the characteristic flavor.

The gazpacho from La Mancha do not put no rice, no potatoes. This thick soup is cooked in a broth made pieces of cake. By choosing bread should be taken very carefully. Stuffed with preservatives "bread for the sandwiches," the ability to keep for months, absolutely not appropriate. Soft curvy white bread from flour improvers - also not the best option. It is much better to choose the type of Arabic unleavened bread, or pita conventional wheat loaf with a minimum amount of impurities. Interesting taste is obtained by adding to the soup slices of black bread, for example, so-called "rustic" bread. It is best to use hard, or at least not very fresh bread, but the moldy pieces to put in the soup, of course, is impossible - they give the dish a musty taste.

Another required component of food - white wine. You can use any aromatic wines, including strong: the alcohol evaporates during cooking and subtle flavor and a faint tartness remain. In addition, game meat, stewed in wine, it becomes much softer than the other method of cooking. In addition soup taste wine also affects positively.

Gazpacho Manchego

Hot soup from the province of La Mancha is not as popular in the world as an ice soup gazpacho Gazpacho soup - fresh in summer day But no less tasty. To prepare the nourishing meat soup, we must take a large ripe tomato, one clove of garlic, a couple of spoons of olive oil, bay leaf, white wine, broth, a kilo of hare meat, salt, saffron and a pair of unleavened bread. If desired, you can replace the hare rabbit meat and meat partridges, quails, wild pigeons and turkeys. It is acceptable to use a mixture of different kinds of meat - the taste of the soup only benefit from this. If you wish to taste the soup can be improved with the help of your favorite spices, is particularly well suited rosemary and thyme.

First in olive oil Olive oil: useful properties   should fry sliced ​​tomato and whole head of garlic crude. Then add the meat cut into small pieces of hare and white wine. When the wine has completely evaporated, add the broth, so that it is completely covered by the meat, a little crushed saffron and bay leaves. Simmer the soup until fully cooked meat, then remove the garlic and bay leaf.

Stale mangled unleavened bread in small pieces of approximately two by four centimeters and drop into the soup. Cook for ten minutes, how to make bread soaked meat broth and become soft. At the same time we can not allow the cake collapsed and turned into a "mess."

Serve the soup very hot plates or clay pots. Gazpacho Manchego should get a thick, nourishing and very hearty. What must be added to this soup of wine, each chef decide. Spaniards believe that the more wine so tasty. In the season to gazpacho Gazpacho - an ice hot soup from Spain   manchego sometimes add finely chopped mushrooms.

Maria Bykov

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