Recipe: Tomato gazpacho with burrata, heritage tomatoes and black olive crumble
Heritage (also known as heirloom) tomatoes are some of our favourites - they boast a stunning flavour to offset their often misshapen appearance. Burrata is a fresh Italian cheese made from mozzarella and cream.
The team at New Chapter in Edinburgh have paired the classic combination of tomato and burrata with a gazpacho and a black olive crumble to create a light and harmonious dish.
Ingredients
- 2 balls of burrata
- Mix of heritage tomatoes
- For the black olive crumble:
- 100g black pitted olives, dried in a low oven then chopped
- For the gazpacho:
- 100g vine cherry tomatoes
- 2 clove of garlic
- 1 red chilli deseeded
- 1 bunch of spring onions (white parts only)
- 1 cucumber
- 5 basil leaves
- 5 coriander leaves
- 100g of olive oil
- 3 spoons of sherry vinegar salt to taste
Serves: 4 Difficulty: Medium Time to cook: N/A mins
Method
You will need to prepare your gazpacho the day before to achieve the best flavour. Place all the ingredients in a large bowl and mix well. Cover and leave to infuse overnight.
The next day transfer this mixture to a blender, blitz together until thoroughly combined and then pass through a fine sieve to ensure the gazpacho is completely smooth.
Season to taste and chill in the fridge until required.
To serve:
Core and cut the heritage tomatoes into small wedges. Season with salt and pepper and little olive oil.
Tear the burrata and arrange with the tomatoes in a serving bowl.
Pour the gazpacho over the top. Garnish with basil, a drizzle of olive oil and the black olive crumble and your dish is complete!