for 4 person

Soup

500 g	tomatoes, cut into pieces
300 g	peaches, cut into pieces
50 g	toast bread, torn into pieces
2 dl	vegetable bouillon
3 tbsp	white balsamic vinegar
2 tbsp	olive oil
1 tsp	salt
a little	pepper

To serve

1 tbsp	olive oil
50 g	toast bread, cut into cubes
200 g	burrata piccola, torn into pieces
50 g	pecan nuts, coarsely chopped
¼ tsp	chilli flakes
4 sprig	basil, leaves torn off

How it's done

Soup

Place the tomatoes in a blender along with all the other ingredients up to and including the pepper, puree until smooth. Cover the soup and chill for approx. 1 hr.

To serve

Heat the oil in a non-stick frying pan. Fry the bread for approx. 5 mins. until crispy. Plate up the soup. Sprinkle the croûtons and all the remaining ingredients over the soup.

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