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Cold tomato soup with burrata di Andria

by Ada Parisi
24501 views 5 min read
Zuppa fredda di pomodoro con burrata di Andria

Cold tomato soup with andria Igp burrata: a very easy recipe, with very few ingredients and prepared in 10 real minutes. The recipe without cooking perfect for a elegant and refined appetizer or for a cold and light first course. Rome is hot, sultry: do not breathe during the day and sleep at night. More reason to take a look at all my OF SALAD RECIPES fresh, delicious and without (or with little) cooking. Starting with my favorite: l’RICE SALAD classic version, traditional. The most loved.

That's why I thought a dish easy, Lightweight, fresh and mostly prepared without cooking. Is’ a cold tomato soup. Very simple because it is prepared only with tomato, oil, salt and oregano, with burrata di Andria cheese and a crispy bread waffle. Ah here's, in fact I grilled bread, because for the photo it is more beautiful but also because I like crunchy things. But you can also serve this cold soup with slices of homemade bread and so you don't really turn on even a stove..

The cold tomato soup with Burrata di Andria is delicious, I guarantee, and ye shall eat even if the heat doesn't help the appetite! Is’ perfect as tapas with aperitif, but also as a starter or light first course for an elegant dinner. Since it's without cooking, tomatoes also keep intact all their nutritional properties and vitamins. Good day to all!

Zuppa fredda di pomodoro con burrata di Andria

COLD TOMATO SOUP WITH ANDRIA BURRATA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

600 grams of ripe tomatoes, San marzano or piccadilly

extra virgin olive oil, to taste

salt and pepper, to taste

250 grams of burrata from Andria IGP

fresh oregano or fresh basil ,to taste

4 slices of thin bread or homemade bread, to taste

Procedure

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Peel tomatoes, cut them in half. To easily peel them, I suggest you engrave them cross on top and dip them for one or two minutes in boiling water: you'll see that the skin of the tomatoes will come off immediately. Remove the seeds and vegetation water and put them in a bowl. Strain the water from the tomatoes and set aside. Cut the flesh into small pieces.

Pour into a blender half of the tomato pulp and vegetation water that you have filtered, then add a drizzle of oil and blend until you get a homogeneous mixture. Keep blending by adding oil flush like when you make a mayonnaise: you have to get a compound mounted, Aerated, foamy and light. Season with salt, pepper and add the rest of the chopped tomatoes. Refrigerate until ready to serve.

Spray the bread with a drizzle of oil and toast 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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6 comments

Joseph July 23, 2015 - 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

Reply
Ada Parisi July 27, 2015 - 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

Reply
Giusi Davì July 21, 2015 - 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…

Reply
Ada Parisi July 21, 2015 - 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

Reply
Cristina July 21, 2015 - 13:00

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

Reply
Ada Parisi July 21, 2015 - 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?

Reply

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