Gazpachos manchegos Casta Diva

When I heard how this dish was traditionally prepared and eaten, I was fascinated. Shepherds would have made gazpachos with wild rabbits, hare and partridge that could be shot and cooked in water with lots of garlic and herbs in a ceramic pot or a special pan with a long handle and legs that would sit over a campfire in the countryside or hills. The flour and water tortas would be made and baked in the ashes – some would be broken up and added to the pot to bulk out the stew like pieces of