1. Cut the prepared vegetables in 3-4cm pieces and preserve them with olive oil and basil for about
      12 hours.
  2. Mix and grind the preserved vegetables, chicken stock and breadcrumbs together using a blender.
  3. Add Tabasco sauce and red wine vinegar into the mixture
  4. Cut tomatoes in half and dig out the core. Pour the soup, seasoned with olive oil, salt and black pepper,
      into the tomatoes and then serve cold.

  1. Slice smoked salmon in 3-5 mm thick pieces.
  2. Spread cream cheese on the slices of smoked salmon. Put the roe and the spinach leaf
      on the cream cheese, add the avocado and mango and then roll.
  3. Cut the smoked salmon roll and put it on a dish together with the above vegetable salad. And then
      toss together with the dressing.