• If you want to add some gazpacho to go alongside, I suggest making this first so it can chill.

For tomato bread

• First blend the tomato, garlic, olive oil and salt in a blender to make the spread for the bread. Alternatively, grate the tomato, finely grate the garlic then stir to mix with the oil and salt. Set aside while you make everything else. You can use the blender from the gazpacho if you made some without needing to clean that thoroughly. Alternatively, you can simply rub the toasted bread with garlic, then cut tomato then sprinkle a little salt and oil on top.
• If you made a tomato puree, once everything else is ready, slice up and toast your bread, spread on a little of the tomato-garlic-oil mixture then lay on some of the ham. 

For ensaladilla rusa/Russian salad

• Make the Russian salad by peeling the cooked potato and dicing into relatively small pieces (approx ⅓in/1cm) then placing in a bowl.
• Drain and rinse the peas and carrots and drain the tuna. Add both to the bowl. Finely dice the onion then add this as well. Add the mayonnaise, oil and vinegar and mix all together, being careful not to break up the potato too much.

For orange avocado salad

• Peel the oranges and cut into medium slices across the segments (so like stars). Cut the avocado in half, peel then cut it in slices. Arrange both on a plate and lay a few slices of red onion and some olives over the top then drizzle on a little olive oil and, optionally, red wine vinegar.

For manchego y membrillo

• Cut some slices of the manchego cheese across the wedge to give triangles and lay on a plate. Cut slices of membrillo and halve each to give two triangles. Top each slice of cheese with a piece of the membrillo.
• Enjoy all the delicious flavors in any order you choose!