THENGREDIENTS X 4:
7 well ripe tomatoes
1 green pepper
1/2 cucumber
100ml extra virgin olive oil
20ml red vinegar
75 g white breadcrumbs
1 garlic
200 g tomato burrata
basil leaves to decorate salt and pepper
Method
Soak the breadcrumbs into large pieces in a bowl, cover it with water and add the vinegar. Let it marinate until it has absorbed the liquids, then squeeze it and keep it aside.
Dip the tomatoes for a few seconds in boiling water, then peel them and remove the seeds. Wash the pepper, peel the cucumber and cut them both into small pieces (removing the seeds of the first). Also peel the garlicby removing the germ.
Italian gazpacho with burrata (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Pour everything with oil extra virgin olive oil and a pinch of salt and a grating of pepper in a blender, operate and blend until you obtain a creamy and uniform consistency. If necessary, dilute with cold water.
Transfer to the refrigerator for 12-14 hours (or at least for half a day). Decorate with basil and tomato pieces. Serve cold with a quarter of burrata for each portion.
The decorative idea
With 40 degrees in the shade (but also at 20, to dream of summer) the burrata floating in the very cold sea of gazpacho it is more than comfort food, it is a lifeline. Even better if you set the table with the blue and blue stained effect ceramic plates. The cutlery is the sunny touch of the set upbut they don’t burn!
ON THE TABLE: CNF CERAMICHE NICOLA FASANO plates and jug, CROF flowers and curtain, OROCRUDO placemat and napkin, TOGNANA cutlery, ICHENDORF MILANO glasses.
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