Lecho soup

Cut the onions into wedges, vacuum seal with brine, and let it steep overnight.

Roast the pepper, wrap it in cling film and let it cool. Remove the flesh from the skin, remove the seeds, blend in a thermomix and strain through a sieve. Add glucose, incorporate gelatin, and place in cups for packaging or freeze for 4-5 hours.

Blanch the parsley, blend in a thermomix, add garlic and water, blend until smooth, and strain through the finest sieve. Introduce gellan and adjust salt to taste.

Remove the stem from 8 tomatoes, blend in a thermomix until smooth, add xanthan, season with salt, and strain through a sieve.

Mix adjika with vegetable oil.

Arrange colorful tomatoes and pickled onions (add parsley gel to it) on a plate, place a quenelle of roasted pepper sorbet on the tomatoes, and drizzle with adjika oil. Serve the cold soup separately.