Gazpacho manchego

If you can find cakes in the traditional bakery...great! As the ones in the mercadona are ultra-processed and not always easy to get them, I will explain how to make them homemade. Put 200 g of flour in a bowl and about 5 g of salt (mix it) and add water until you have an elastic dough that comes off well from your hands and walls. Form a big ball and divide it into at least 4 portions. Flatten with a pizza roller and bake in the oven. It can also be done in the frying pan. Make sure it is quite thin or it will influence the cooking of the gazpachos. Once it is cold, break it into small pieces. With this quantity you may have enough for several times.

Boil the meat (chicken and rabbit) with a little water, salt and saffron threads. The amount of water should be just enough to cover the meat and you can measure it with soup plates according to the amount of people you are going to cook for. If it is for two people I would pour about 2 soup plates of water. Then you can correct the quantities. Once it boils, count half an hour. Reserve the broth and fry the meat a little with AOVE to brown it. Set aside.

In the same pot, or different from the stock pot, if you want to do several steps at the same time, fry some onion (I don't like to load it but it's a matter of taste) and add mushrooms and some grated tomato. Poach these three ingredients well. I add a bit of "pebrella", a typical herb from my area, you can add thyme or "hierbas provenzales" or any other Provencal herbs or any other.

Add the torta to the sofrito and give it a couple of turns. I put about 50 g per person.

Add the broth to the sauce. Taste it and correct the salt. Once it boils, put it on low heat and cover it for 20 minutes. During the cooking time, make sure you don't run out of broth, if necessary add water. Depending on the thickness of your homemade cake will depend a little on this cooking time, but it is usually around there. Do not take long to serve them...and enjoy!