Cold tomato soup with burrata di Andria

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. Is’ 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. Is’ very good, I guarantee, and ye shall eat even if the heat doesn't help the appetite! Good day to all!

Cold tomato soup with burrata di Andria

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

Cold tomato soup with burrata di Andria

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!

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Joseph July 23, 2015 at 13:36

Hi Ada I was inspired with your recipe with a little… I'm a Sicilian living in Madrid since 12 years I share a passion and a dream in particular. Surely The salmorejo cold tomato cream, garlic, oil , Maple and bread made with flour candeal ( a compact flavor único al salmorejo) the fresh basil and oregano adds dk version and a pinch of paprika. To end a good Buffalo mozzarella although I had found fresh burrata nos I would hesitate. I wish you happy holidays

Ada Parisi July 27, 2015 at 12:32

Of course I know and I love it! Your variant is perfect… and the Buffalo mozzarella is an excellent alternative. In Madrid you can find local Italian or? But tell me what is your dream, you leave me guessing… Happy holidays and thanks, ADA

Giusi Davì July 21, 2015 at 15:32

Fantastic recipe, simple and brilliant at the same time! Yummy and fresh! Will I do on my arrival in Sicily with fresh local tomatoes…

Ada Parisi July 21, 2015 at 15:51

Giusi thanks! I shall vote in Sicily with our phenomenal tomatoes. Certainly I find the burrata and use our ricotta, leaving it to drain a little’ before. I'm sure it will be delicious! A warm greeting! ADA

Cristina July 21, 2015 at 13:00

In short, You can also avoid blending tomatoes, would it be all right not directly the juice?

Ada Parisi July 21, 2015 at 13:03

Hello Cristina no, because if you mix and switch to pulp and remains largely chinoise is more consistent. Otherwise it would be a tomato water. Or you mean tomato juice you buy ready?


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