Italian style gazpacho with Burrata
1 Burrata cheese
2 Ripe tomatoes
½ Red pepper
1 Onion (red)
3 Ice cubes
Basil (to taste), extra virgin olive oil, salt and pepper
Wash fresh vegetables. Slightly cut the skin of tomatoes. Plunge tomatoes and the red pepper in hot water for few seconds. Cool them under cold water. Peel the boiled vegetables and remove seeds. Combine all the ingredients and ice cubes in the mixer. Blend until they become smooth and creamy.
Serve gazpacho well chilled, accompanied by burrata (kept at room temperature for at least 10 min.).