Gazpacho with cherries and shrimps

Cut the tomatoes into four parts and remove the core. Peel the apples and 80 grams of cucumbers, slice them, removing the seeds from the apple.

Roast 70 grams of red pepper in the oven until soft and peel.

Mix all ingredients, add basil, salt, sugar, vinegar, oil, and let marinate in the fridge for 3 hours.

Then add ice and blend everything until fully combined.

Steam the shrimp.

Cut the remaining cucumbers and peppers into small cubes and arrange them in a circle on the plate.

Top with pitted cherries and steamed shrimp.

Pour with vegetable base.

Garnish with fresh basil.

To serve.