Here’s how to make the gazpacho. For the salad take a pointed cabbage (much softer than its big round brother), slice it finely and knead it a few times with your hands to crush the structure. Finally toss in the following dressing:

dressing for the cabbage salad

salt and freshly ground black pepper
vinegar
a generous amount of heated olive oil

Start seasoning the raw sliced cabbage with salt and pepper, add the vinegar and finally pour over the hot olive oil. Toss it well and let it rest for a while.