Gazpachos Manchegos

Ingredients

• 500g (1.1 lb) lamb, cut into small pieces 500g (1.1 lb) lamb, cut into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, peeled and chopped 2 tomatoes, peeled and chopped
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• A pinch of saffron threads A pinch of saffron threads
• 4 slices of crusty bread, cut into cubes 4 slices of crusty bread, cut into cubes
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb pieces and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the tomatoes, smoked paprika, ground cumin, and saffron threads to the pot. Stir well to combine the flavors.
4. 4.
   Return the lamb to the pot and pour in the chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld together.
6. 6.
   Add the cubed bread to the pot and stir gently. Let the soup simmer for an additional 10 minutes, or until the bread has absorbed some of the liquid and softened.
7. 7.
   Remove the pot from the heat and let the soup rest for a few minutes.
8. 8.
   Serve the Gazpachos Manchegos hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cooking.
• Saffron — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the soup.

Tips & Tricks

• If you prefer a thicker soup, you can add more bread cubes.
• For a smokier flavor, you can use Spanish smoked paprika (pimentón).
• Gazpachos Manchegos tastes even better the next day, as the flavors have more time to meld together. Consider making it in advance and reheating it when ready to serve.
• This dish pairs well with a side of Spanish olives and a drizzle of extra virgin olive oil.
• If lamb is not readily available, you can substitute it with chicken or beef for a different flavor profile.

Serving advice

Serve Gazpachos Manchegos hot in individual bowls. It can be enjoyed as a complete meal on its own or accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish each bowl of Gazpachos Manchegos with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic-style bowls or clay pots to enhance the traditional Spanish presentation.