Cold tomato soup with 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!

COLD TOMATO SOUP WITH ANDRIA BURRATA

Portions: 4 Preparation: 15 minutes cooking: 0 minutes 0 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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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

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!