2023 Vuelta España - Stage 7: Utiel to Oliva.
Did you know that gazpacho isn’t only served cold? Do I even know anything?! How can this be? For as long as I’ve been attuned to food (mid-20’s or so), I have always enjoyed a nice, cold bowl of tomato soup…and just called it gazpacho…because that’s what it was! However, cold gazpacho is technically called Gazpacho Andaluz (as it is from the Andalucia region in SW Spain). But, today, the riders are in Valencia, one of several areas where modern-day Jews are located. Yes, not only is gazpacho served cold and warm, but there is a long history of Jewish presence in Spain (but, I learned that from my first boss who was a lawyer of Jewish-Spaniard heritage).
While I do like some tasty, Jewish food, one thing I can’t get behind (outside of its presence in a matzo ball) is matzo! This soup is traditionally covered and thickened by a layer of matzo which melts into the soup…almost forming a chicken and dumplings-like consistency. However, I found a cool and tasty alternative. But back to the soup, there are many variations of this: using rabbit, quail, or even snails. I made a more basic version that is easily approachable and easy to make. The results were unanimous: we all loved and devoured this soup and can’t wait to make more in the coming cold months!
Gazpacho Manchego
Stock
1 whole chicken
2 bay leaves
Sprig of fresh thyme
1 head of garlic, unpeeled
1 onion, 1 carrot and 1 celery stalk, rough chopped
Soup
2 medium yukon gold potatoes, halved and sliced thin
Red pepper, sliced into ¼” thick strips
1 clove garlic, sliced thinly
1.5 tsp paprika
1 cup tomato sauce or passata
Handful of oyster mushrooms
Several handfuls of Tam-Tams Crackers
Prepare the stock. Add some oil to a stock pot over medium-high heat. Sear the chicken breast-side down for 4 minutes, then flip and sear another 4 minutes. Add in the bay leaves, thyme, garlic, chopped veggies, and about 8 cups of water (or enough to cover the majority of the chicken. Bring to a boil and season with salt and pepper. Reduce the heat to medium and continue to cook, for about an hour, uncovered, flipping the chicken half way through.
Remove the chicken to a cutting board, and pour the pot contents into a large bowl through a strainer, pressing on the solids. Reserve.
Once the meat has cooled, remove the skin and pull the meat from the bones, shredding it into bite-size portions. Reserve the meat and discard the skin and bones.
Prepare the soup. Add a few tablespoons of olive oil to a large round skillet set over medium heat. Add in the potatoes and saute with some salt and pepper. After a few minutes, add in the peppers and continue to cook until the potatoes begin to brown on the edges.
Push the potatoes and peppers to the side and add the garlic and paprika, toasting for about 10 seconds then add the tomato sauce and stir in well. Simmer for a few minutes.
Add in the stock and chicken and return to a boil. Continue to simmer for about 10 minutes.
Stir in the oyster mushrooms, with some salt and pepper, and sprinkle the crackers all over the top of the soup to completely cover. Once the crackers begin to soften stir into the soup and serve.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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