“Gazpacho”
- ½ a wild rabbit or ½ a hare 1 rabbit’s liver
- 1 partridge
- 100 g of washed snails
- 200 g of mushrooms
- 1 large onion
- ½ a ripe tomato
- 1 garlic bulb
- 1 bay leaf
- 2 litres of water
- olive oil
- salt
- “pebrella”(a kind of wild thyme) to taste
- “torta de gazpachos” (a type of flat round bread. to complete the gazpacho or stew, the flat bread is cut or torn into pieces and placed in the pot with the cooked stew, allowed to cook through then served, a little bit like dumplings in the UK)
This type of gazpacho which is a stew should not be confused with the Andalusian cold tomato soup also known as “gazpacho”. Put the oil into a deep cooking pot. Gently fry the garlic and put to one side. Add the pieces of rabbit, liver and partridge to the pot. Gently fry until they are golden brown. Put the liver to one side. Now add the tomato, gently fry and stir well.
Add the water, the garlic, the bay leaf and the snails and leave to cook.
Strain off the stock and leave to one side. Remove any bones. Put some oil into a “gazpachera” (a pot for cooking gazpacho) and heat. Add and gently fry the onion until golden brown. Add the meat and stir well. Now add the seasoning (salt and “pebrella”) and the snails and stock.
Crush the garlic and liver with a mortar and pestle, add to the pot and leave to cook for 10 minutes. Add the slices of “torta”, add more salt if required and leave on the heat until the “torta” is cooked through.
