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.