- Any taste
- Savory41
- Spicy5
- Sweet15
- Sour3
- Smoky7
- Rich23
- Fresh12
- Any ingredient
- Beef3
- Pork15
- Lamb1
- Chicken3
- Fish5
- Seafood4
- Egg14
- Dairy & cheese8
- Beans & tofu4
- Rice1
- Wheat & flour19
- Corn1
- Potato7
- Vegetables21
- Offal1
- Nuts & seeds8
- Any type
- Main dish22
- Soup & stew5
- Noodles & pasta1
- Rice dish1
- Bread & pastry4
- Street food3
- Dessert13
- Snack8
- Drink3
Map data: Natural Earth
How to pronounce Gazpacho manchego
Gazpacho manchego is written gazpachos manchegos where it comes from. In the International Phonetic Alphabet it is /ɡaθˈpatʃos manˈtʃeɣos/. In plain English letters that is gath-PAH-chohs mahn-CHEH-gohs, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Gazpacho manchego?
Gazpacho manchego is a main dish of Spain. Where it comes from: La Mancha. People usually eat it at lunch or dinner. Its main ingredients are chicken and wheat & flour. It tastes savory and rich.
Where Gazpacho manchego comes from
Gazpacho manchego is one of 60 signature dishes of Spain on this map.
- Paella valenciana
Paella is named after its pan, a wide, shallow paella, the Valencian word for a frying pan.
- Tortilla de patatas
The Spanish tortilla is a thick omelette of eggs and potatoes slowly cooked in olive oil, usually with onion, flipped in the pan with a plate.
- Gazpacho
Gazpacho is a cold soup of raw tomatoes, cucumber, green pepper, garlic, olive oil, vinegar and stale bread, blended smooth and chilled.
- Churros
Churros are lengths of simple dough of flour, water and salt piped through a star-shaped nozzle into hot oil and fried until crisp, then dusted with sugar.
- Salmorejo
Salmorejo is the cold tomato cream of Córdoba.
- Flamenquín
The flamenquín is a fried roll from the province of Córdoba.
Dishes like Gazpacho manchego in other countries
Same type of dish and similar main ingredients as Gazpacho manchego:
- Tarteletter
Tarteletter are small, light shells of puff pastry filled with a savoury stew, a Danish classic.
- Pozharsky cutlet пожарская котлета
The Pozharsky cutlet is a breaded patty of minced chicken, or sometimes veal, made especially juicy by working butter into the meat; in Russia it is coated in crumbs of white bread and fried until crisp.
- Keşkek
Keşkek is a thick porridge of wheat and meat, lamb or chicken, cooked for hours in large cauldrons until the meat falls apart, then beaten with wooden clubs into a smooth paste and topped with butter and red pepper.
- Harissa հարիսա
Harissa, in Armenia, is a thick porridge of wheat and chicken or lamb, cooked slowly for many hours and beaten until smooth.