This is the one i have learned at my house. There is nothing "gospelly" about it. .
As a rule, you want more tomatoes in the gazpacho than anything else. A nice looking gazpacho should have a pretty orange-red colour. Therefore, add the ingredients according to this principle. First, cut the vegetables in pieces that your blender can manage. You do not need to peel the cucumber or the tomatoes or remove the seeds from.
anything (at least i never do).
Cut some bread and soak it in water.
Add it to the blender. Add the olive oil, salt, vinegar and water.
Turn the power on until everything blends "homogeneously". Take a spoonful and taste it. At this point you can decide what is missing, what is in excess, etc. You can experiment with the recipe: some people like the gazpacho very thick, so they add a lot of bread, while some others like it very liquidy, and they add more water instead, or less bread, whatever.
Some people get crazy adding garlic, while some.
others hate it.
I prefer gazpacho at room temperature. However, as it is a typical summer dish, it is usually served cold. In some places this is so true that they even throw ice cubes in it when ready to eat. .
As with many other dishes, when you save gazpacho from one.
day to the other, it tends to improve in flavor.
.
.
Tortilla de patatas is basically a potato omelette (about 4cm thick). It is popular all over Spain and often served in bars as a tapa and is eaten either hot or cold. Some people prefer to make it without the onions. INGREDIENTS:4 medium-sized potatoes, peeled and thinly sliced6 eggs1 onion, chopped1 green pepper, chopped ¼ litre olive oilsaltRECIPE:First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft.