Cold tomato soup with burrata di Andria: a very easy recipe, with very few ingredients and prepared in 10 real minutes. Too hot to Cook, especially to turn on a stove or even worse the oven, and too hot to eat. The African heat wave that for 2 weeks on the Italy's gravity bending, I'll confess. Rome is hot, sultry: do not breathe during the day and sleep at night. That's why I thought a dish easy, Lightweight, fresh and mostly prepared without cooking. I'm used’ a cold tomato soup, very simple because only prepared with tomato, oil, salt and oregano, with burrata di Andria and a wafer crispbread. Ah here's, in fact I grilled bread, because the picture is more beautiful but also because I like the crispy cosse, but you can also serve it with slices of homemade bread and so avoid turning really not even a stove. I'm used’ very good, I guarantee, and ye shall eat even if the heat doesn't help the appetite! Good day to all!
Ingredients for 4 people:
- 600 grams of ripe tomatoes, San marzano or piccadilly
- extra virgin olive oil as required
- salt and pepper
- 250 grams of burrata di Andria
- fresh oregano or fresh basil as required
- 4 thin slices of bread or homemade bread as required
Peel tomatoes, cut them in half. Place in a bowl the seeds and the water, and then into pieces the flesh. Turnover rate of tomatoes, remove the seeds and pulp in a blender and pour half the vegetation water that you have filtered, then add a little olive oil and blend until mixture is smooth. Season with salt, pepper and add the rest of the chopped tomatoes. Refrigerate until ready to serve.
Sprinkle the bread with a little olive oil and roast it for a minute in a hot pan.
Pour into individual holsters the tomato soup, lay a generous spoonful of burrata di Andria, serve with a drizzle of extra virgin olive oil, a few leaves of oregano or fresh basil and a sprinkling of freshly ground black pepper and garnish with the wafer of bread. Bon appétit!