Ultimate Gazpacho Manchego: A Delightful Spanish Soup

Name: Ultimate Gazpacho Manchego: A Delightful Spanish Soup
Ingredients: 4 pounds chicken (or 4-5 pounds of wild game: rabbit, pheasant, or partridge); 7 cups water; 15 ounces tomato sauce (or tomato puree); 1 red pepper; 2 carrots; 2 ribs celery (optional); 1 cup mushrooms (button, cremini, shiitake; oyster mushrooms recommended for low-FODMAP); 1 red onion (or leek for low-FODMAP, green part only); 3 tablespoons olive oil; 5 cloves fresh garlic (optional; or use garlic-infused olive oil for low-FODMAP); 1 tablespoon pimentón (or smoked paprika); 1 teaspoon thyme (fresh or dried; or use 1 sprig); 3 bay leaves; 1 teaspoon marjoram powder (optional); 1 teaspoon salt; 6 strands saffron; ¼ teaspoon nutmeg; ¼ teaspoon black pepper; 1 tablespoon rosemary (dried or fresh; or use 1 sprig); ⅛ teaspoon clove powder

food55.com

Discover my treasured recipe for Gazpacho Manchego, a savory Spanish soup bursting with pimentón, saffron, and tender chicken. Perfect for gatherings!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food55.com.

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Ingredients

4 pounds chicken (or 4-5 pounds of wild game: rabbit, pheasant, or partridge)
7 cups water
15 ounces tomato sauce (or tomato puree)
1 red pepper
2 carrots
2 ribs celery (optional)
1 cup mushrooms (button, cremini, shiitake; oyster mushrooms recommended for low-FODMAP)
1 red onion (or leek for low-FODMAP, green part only)
3 tablespoons olive oil
5 cloves fresh garlic (optional; or use garlic-infused olive oil for low-FODMAP)
1 tablespoon pimentón (or smoked paprika)
1 teaspoon thyme (fresh or dried; or use 1 sprig)
3 bay leaves
1 teaspoon marjoram powder (optional)
1 teaspoon salt
6 strands saffron
¼ teaspoon nutmeg
¼ teaspoon black pepper
1 tablespoon rosemary (dried or fresh; or use 1 sprig)
⅛ teaspoon clove powder