Red gazpacho with crab and stracciatella

Bake the pepper in the oven.

Chop 400 g of tomatoes, celery, crustless bread, roasted pepper, garlic, and 50 g of cucumber randomly and place them in a blender. Add olive oil and blend until smooth. Season with salt and pepper to taste.

Cut the remaining tomatoes into quarters and remove the seeds, do the same with the cucumber. Dice the vegetables into small cubes. Add stracciatella and chopped crab meat.

Place crab garnish in the center of two deep plates. Pour chilled tomato soup over it. Garnish with thinly sliced radish, basil, and cilantro.