Biba-finger food with avocado

Cut ripe avocados in half, peel them, remove the bone, and chop up the pulp. Add a pinch of salt, the juice of a small lime or half a lemon, and a pinch of chili pepper. Blend until smooth and velvety, adding extra-virgin olive oil in a drizzle. Set it aside in a bowl. Clean the blender. Drain the sun-dried tomato strips from the oil and blend them with the velvety tofu until you have a smooth, pinkish cream. Pour the cream into small glasses and then lay the avocado guacamole on top. Garnish with radishes, chives, chia seeds and fennel. Enjoy with Bibanesi using them as teaspoons.