Gazpacho ya nûjen bi Basil, Tomatoyên Teze & Burratina Creamy

Debark the white bread, cut into small pieces, put in a bowl and pour cold water over it - leave to soak for a few minutes.

Wash tomatoes, cut crosswise at the bottom, place in a heat-resistant bowl and pour hot water over them. Pour off the water after about a minute, the tomatoes can now be peeled with a small knife. Halve the peeled tomatoes, remove the stalk and cut the tomatoes into small pieces.

Halve the bell peppers, remove the pips and skins and cut into small pieces.

Cut the peeled cucumber into small pieces and also cut the peaches into small pieces.

Kulîlkên sîr jê bikin, pîvazan jê bikin û bikin kubik.

Parçeyên tomato, nanê spî yê şilkirî, paprika, pariyên hirmik û xiyar, sîr, rûnê zeytûnê, pelên rihanê yên teze (ji bilî çendên ku ji bo xemilandinê ji me re lazim in), hinek sîrka şeraba sor, şekir, xwê û îsotê têxin nav hev. konteynir û her tişt li herî zêde Puree heta ku nerm. Niha ava hirmikan, ava lîmonê û piçekî mezelê lîmonê lê zêde bikin ku bibe kremî. TIP: Ger gazpacho hîn jî pir stûr be, hinek qeşa pelçiqandî an jî ava hinarê (nB) lê zêde bikin.

Finally season to taste and chill the gazpacho for at least 2 hours before serving. (You can also let it steep overnight)

Now stir all the ingredients for the butter vigorously and place in small bowls ready to serve.

Shortly before serving: cut the burrata in half and lay openly on top. Divide the soup into 5 bowls and serve with finely diced toppings and good olive oil. Freshly ground pepper and salt flakes also taste great.