Sopa Castellana (Castilian soup)
Tomato, peppers, onion, garlic, and zucchini. The vegetables are poached slowly, with olive oil, letting it rest for half an hour afterwards, just before serving. This is the base of one of the most well-known dishes of Castilian-Manchegan cuisine, which has now spread throughout all of Spain, with many variants.
But only in our region can you enjoy its special texture and the varieties that add garlic and cumin, chunks of pork loin, and leave the recipe in its most pure originality maintaining just the tomato and pepper… The versions of this stew are as diverse as Castile-La Mancha, although anyone who leaves without trying it would have to say s/he has never visited our land.