Soup with vegetables and citrus, pink grapefruit sorbet, vanilla tahiti, nocellara oil, Mothia salt:

For the sorbet:
g. PINK GRAPEFRUIT JUICE 150 g
g. 30 WATER
g. 10 GLUCOSE
g. 50 SUGAR
n. VANILLA TAHITI POD

Method:
Mix the ingredients together and pour in the ice cream maker.




For the soup:
g. 60 FENNEL CUT TO JULIENNE
g. 30 ZUCCHINI GREEN BARK
g.100 PULP OF BLOOD ORANGE
g. 60 FRESH PINK GRAPEFRUIT
g. 350 JUICE OF BLOOD ORANGE
g. 150 PINK GRAPEFRUIT JUICE 
n. 2 SYRUP SUGAR SPOONS
g. 35 OIL NOCELLARA
n. 2 SPOONS MOTHIA SALT

Method:
In four bowls combine the fennel into thin strips, bark zucchini, chopped grapefruit and orange peeled and cut into pieces.

mounting
Cover with the juices mixed with sugar syrup, place the center of each bowl a scoop of sorbet, garnished with olive oil, salt Mothia and a bit of fennel.