Tomato gazpacho with burrata, heritage tomatoes and black olive crumble by New Chapter in Edinburgh
British tomato season usually begins in the spring and runs until around October. Keep an eye out especially for heritage (also known as heirloom) tomatoes, which boast a stunning flavour to offset their often misshapen appearance. Burrata is a fresh Italian cheese made from mozzarella and cream. At New Chapter we have paired the classic combination of these two ingredients with a gazpacho and a black olive crumble to create a light and harmonious dish perfect for our summer menu as we move into warmer weather.
You will need to prepare your gazpacho the day before to achieve the best flavour.
Ingredients: Serves 2
2 balls of burrata
mix of heritage tomatoes
For the black olive crumble:
100g black pitted olives
For the gazpacho:
500g ripe vine plum tomatoes
1/2 a romano pepper (deseeded and roughly chopped)
1/4 a red onion (roughly chopped)
10 basil leaves
15ml of sherry vinegar
50ml of olive oil
1 clove of garlic
salt and pepper to taste
Method:
1. Place all the ingredients for the gazpacho in a large bowl and mix well. Cover and leave to infuse overnight.
2. 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.
3. Season to taste and chill in the fridge until required.
4. To make the black olive crumble, dry the pitted olives in a very low oven for around 3 hours then chop finely.
5. To serve, core and cut the heritage tomatoes into small wedges. Season with salt and pepper and little olive oil. Tear your burrata and arrange with your tomatoes in a serving bowl. Pour your gazpacho over the top.
6. Garnish with basil, a drizzle of olive oil and your black olive crumble and your dish is complete.
In association with Taste Communications.
www.tastecommunications.co.uk
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