Gazpacho Manchego (Manchego Gazpacho) is a traditional Spanish recipe for a classic cold green wild vegetable soup made with bladder campion in a vegetable stock base that's served with torta gazpanho manchego. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Manchego Gazpacho (Gazpacho Manchego).
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This is another cold soup from Spain, a vegetarian soup from Manchego in La Mancha, Castille to be precise. This is made simply with a vegetable stock base, campion greens and Torta Gazpacho Manchego. The most prized part of bladder canpion are the shoots, known as asparago de collejas (collejas asparagus) in Spain.
Melt the butter in a large saucepan over low-medium heat. Once melted add the celery and onion, cover the pan and sweat gently for about 10 minutes until soft.
Stir in the garlic and bladder campion greens and cook for about 5 minutes more, until the greens are wilted.
Pour in the stock, season to taste with salt and black pepper and bring to a boil. Reduce to a simmer and cook for 5 minutes. Set aside to cool then chill in the refrigerator for at least 30 minutes.
Divide the soup between two bowls. Tear the torta gazpacho manchego into bite sized pieces. Sprinkle half into each bowl, stir to combine and serve.
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