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Refreshing Gazpacho with Basil, Fresh Tomatoes & Creamy Burratina

5 from 4 votes
Prep Time 40 mins
Rest Time 2 hrs
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 229 kcal

Ingredients
 

For the soup:

  • 300 g White bread, debarked from the previous day
  • 1050 g Peaches
  • 625 g Tomatoes
  • 1 Pc. Peeled cucumber
  • 1 Pc. Organic lemon
  • 2 Pc. Diced onions
  • 2 Pc. Peeled garlic clove
  • 7 tbsp Olive oil
  • 500 ml Peach juice
  • Basil
  • 1,5 tbsp Red wine vinegar
  • Salt pepper
  • Chilli flakes
  • Sugar
  • 1,5 Pc. Bell peppers (red, yellow, green)
  • 5 Pc. Mini burratas

Toppings:

  • 5 tsp Olive oil
  • 1,5 Pc. Fresh chilli, cut into rings
  • Paprika cubes
  • Basil leaves

For the garlic butter:

  • 200 g Butter
  • 3 Pc. Garlic cloves
  • Salt pepper
  • Chives
  • Parsley

For the tomato butter:

  • 200 g Butter
  • 3 tbsp Tomato paste
  • 40 g Sun-Dried tomatoes
  • 1 Pc. Clove of garlic
  • Salt pepper
  • Basil

Also:

  • Ciabatta baguette

Instructions
 

  • 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.
  • Peel off the garlic cloves, peel the onions and cut into cubes.
  • Put tomato pieces, soaked white bread, paprika, peach and cucumber pieces, garlic cloves, olive oil, fresh basil leaves (except for a few that we need for the decoration), some red wine vinegar, sugar, salt and pepper in a mixing container and everything at maximum Puree until smooth. Now add the peach juice, the lemon juice and a little zest of the lemon so that it becomes creamy. TIP: If the gazpacho is still too thick, add some crushed ice or more peach juice (n.B.).
  • 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.

Nutrition

Serving: 100gCalories: 229kcalCarbohydrates: 4.8gProtein: 0.8gFat: 23.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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