10 min 
Easy 
Ingredients (2 people)
- Cantabrian anchovies in oil 4
- Carrot, celery and radish for garnishing
- Cucumber 84 oz.
- Egg 1
- Extra virgin olive oil to taste
- Onion 7 oz
- Oregano to taste
- Pepper 1.7 oz.
- Salt to taste
- Water 1.7 oz.
Preparation
- Hard boil the egg for about 8 minutes.
- Peel the cucumber and the onion; clean the pepper and remove the seeds and white filaments.
- Cut the vegetables, place them in an immersion blender, add salt, pepper, a drizzle of oil, the Pomì Strained Tomatoes and water and blend for about 1 minute.
- Cut the radish into round slices and also put aside some stalks of celery and slices of pepper.
- Peel the egg and cut it in half.
- Pour the blended tomato in the individual plates and add 1/2 of the egg, the julienned and round sliced vegetables and complete with the anchovies and some oregano leaves.
