100g of cleaned bell peppers
100g of seedless tomatoes
100g of peeled cucumbers without seeds
100g of puffed bread crustless
50g of finely chopped onion
100g of mayonnaise
100ml of red wine vinegar
250ml of vegetable broth
250ml of tomato juice
For the garnish
4 medium-sized cooked shrimp, peeled
4 scallops without coral, pan-fried in a non-stick skillet for 30 seconds
100g of cuttlefish rings, sautéed in the same way as the scallops
Toppings of bell pepper, tomato, onion, and finely chopped French shallot
Toasted puff bread crostini with butter
20 ripe avocado balls
100g of cleaned bell peppers
100g of seedless tomatoes
100g of peeled cucumbers without seeds
100g of puffed bread crustless
50g of finely chopped onion
100g of mayonnaise
100ml of red wine vinegar
250ml of vegetable broth
250ml of tomato juice
For the garnish
4 medium-sized cooked shrimp, peeled
4 scallops without coral, pan-fried in a non-stick skillet for 30 seconds
100g of cuttlefish rings, sautéed in the same way as the scallops
Toppings of bell pepper, tomato, onion, and finely chopped French shallot
Toasted puff bread crostini with butter
20 ripe avocado balls
Blend everything in a blender and strain through a sieve
Season with salt and ground black pepper just before serving and reserve
For the garnish
Arrange the garnishes over the soup and serve chilled.
