Prepare the products. Wash and dry greens and vegetables.
To boil the water for scalding tomatoes.
Chop the celery and the garlic clove. The tomatoes on top incise the skin crosswise.
Lower tomatoes in boiling water for 30 seconds or until the skin is broken. Retrieve with a slotted spoon, cool.
Remove the tomatoes, peel, cut them into slices and pick the seeds. For gazpacho you will need only the pulp.
The thus prepared tomatoes put in a blender, add the celery and garlic, add salt and pepper to taste. Beat well, add a tablespoon of oil and beat again. (To make gazpacho more liquid - add ice or water.) The resulting soup is seasoned with salt and pepper, pour into a gravy boat/jug and put in the refrigerator to cool.
For salad you can use cherry tomatoes. Cherry tomatoes cut and spread on paper towel to drain slightly water. Cut avocados and crab sticks into cubes of approximately the same size.
Mix salad in a bowl, seasoning it with olive oil, lemon juice, salt and pepper to taste.
Using a serving ring put the salad in the middle of the plate and decorate the top with herbs. As such, the salad is served on the table along with a chilled soup.
After that, the soup is poured into a plate around the salad and, if desired, sprinkled with salt, pepper, sprinkled with olive oil.