Torta de gazpacho

Torta de gazpacho is a distinctive type of flatbread that takes center stage in a traditional dish from La Mancha and Southeast Spain. This round, yeast-free bread made from wheat flour is a staple in Iberian cuisine. Historically, it was a favorite among shepherds who would tear or cut the bread into pieces and mix it with a hearty stew to create a warm, comforting meal for chilly nights. The dish is typically served family-style, with a large plate or pan placed in the center of the table for everyone to share.

While most people associate gazpacho with the cold soup from Andalusia, the warm version made with torta de gazpacho is quite different. Each region has its own variation of the dish. For example, in Castile-La Mancha, you’ll find gazpachos manchegos, a version made with a quail-based stew. Over in Valencia, they prepare gazpachos de mero, which feature fish instead of poultry.

The dish even made its way to northwestern Algeria, brought by emigrants, where it is known as gaspacho oranais and has become quite popular.

For those who prefer a vegetarian option, there are gazpachos viudos, which replace the meat with a vegetable stew. In the past, these meatless versions were considered a lesser option, often eaten during tough times or by those who couldn't afford meat. Nowadays, spinach is often used in place of bladder campion leaves in some regions, adding a modern twist to this traditional dish.