 In Extremadura, gazpachos are a kind of purée or thick gazpacho known as "cojondongo", or "cojondongo del gañán", made of breadcrumbs, garlic, oil, and vinegar, then topped with chopped onions, tomato and peppers.Gazpacho manchego, as its name implies, is made in the east region of La Mancha, in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country.It is a meat stew, whose main ingredients are small game animals or birds such as rabbit, hare, quail, or pigeon, and flat bread, and may include garlic, tomatoes, and mushrooms.