Pseudo-gazpacho with julienne of squid curry

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Divide along the length of the squid into two halves to have thin strips
Put them to marinate with a drizzle of extra virgin olive oil, salt, a teaspoon of curry, thyme, parsley and basil for 15 minutes
Cut the onion into thin slices and soak it in water with a little apple cider vinegar for 20 minutes
Put in a blender immersion diced tomatoes with the extra virgin olive oil, salt, black pepper and dill
With the help of the peeler remove the peel of the zucchini
Divide the individual husks into three parts and then each into very thin strips, which season it with a drizzle of extra virgin olive oil and salt
Heat a non-stick pan, remove the herbs from marinade and sautéed squid in 2 minutes, adjusting for salt if necessary Serve by placing the bottom of the tomato, zucchini and then covering with the squid
Finish off the dish with a few pieces of red onion and basil, cut into thin strips