John Myers
Refreshing Gazpacho with Basil, Fresh Tomatoes & Creamy Burratina
The perfect refreshing gazpacho with basil, fresh tomatoes & creamy burratina recipe with a picture and simple step-by-step instructions.
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 Soft butter
- 3 Pc. Garlic cloves
- Salt pepper
- Chives
- Parsley
For the tomato butter:
- 200 g Soft butter
- 3 tbsp Tomato paste
- 40 g Sun-Dried tomatoes
- 1 Pc. Clove of garlic
- Salt pepper
- Basil
Also:
- Ciabatta baguette
- 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.
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