Cold tomato soup with andria Igp burrata: 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. 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 only prepared 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 the picture is more beautiful but also because I like the crispy cosse, but you can also serve this cold soup with slices of homemade bread and so you don't really turn on a stove.
Is’ very good, 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 BURRATAPrint This
- 600 grams of ripe tomatoes, San marzano or piccadilly
- extra virgin olive oil as required
- salt and pepper
- 250 grams of burrata from Andria IGP
- fresh oregano or fresh basil as required
- 4 thin slices of bread or homemade bread as required
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 of the tomatoes and set aside. Cut the flesh into small pieces. Pour half of the pulp and vegetation water into a blender that you have filtered, then add a little olive oil and blend until mixture is smooth. 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.
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!