for 4 person

Peppers

2	red peppers, halved lengthwise, deseeded

Gazpacho

400 g	tomatoes, cut into pieces
50 g	toast bread, torn into pieces
1	red chilli, deseeded, roughly chopped
4 dl	vegetable bouillon
2 tbsp	olive oil
2 tbsp	white balsamic vinegar
	salt and pepper to taste

Croutons

1 bunch	basil, finely chopped
½ dl	olive oil
	salt and pepper to taste
50 g	toast bread, cut into cubes

Serve

200 g	burrata piccola
50 g	cured ham, thinly sliced

How it's done

Peppers

Place the peppers (skin side up) on a baking tray lined with baking paper.

Roast

Approx. 20 mins. in the upper half of an oven preheated to 240 °C until the skin is charred and starts to blister. Remove, place a tea towel over the peppers, leave to stand for approx. 10 mins. Remove the skin from the peppers, cut into pieces, place in a blender.

Gazpacho

Add the tomatoes to the blender along with all the other ingredients up to and including the balsamic, puree. Season the gazpacho, cover and chill for approx. 1 hr.

Croutons

Whisk the basil and oil, season. Mix the toast bread with 2 tbsp of the basil oil, toast in a warm frying pan.

Serve

Plate up the gazpacho, top with the burrata, cured ham and croutons, drizzle with the remainder of the basil oil.

Show complete recipe