Spanish-Style Gazpacho, Burrata, Rustic Croutons
There is beauty in simplicity—and this chilled soup proves it, with burrata and thyme croutons.
Prep Time
13 min
Cook Time
12 min
Rest Time
12h
Servings
2
Difficulty
Beginner
Introduction
I love sharp flavours, soups and cool summer meals—so I’m a gazpacho fan. I always made it without bread for a lighter bowl. Here the bread shows up differently: as croutons. At fifteen I watched Jamie Oliver make croutons and never forgot how easy and good they were; I’d often make them for my parents after a beach day.
Instructions
For the gazpacho:
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Core the tomatoes and quarter into a bowl.
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Add deseeded, peeled pepper and cucumber.
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Deseed the chilli, slice and add.
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Peel and roughly chop onion and garlic into the bowl.
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Add vinegar, a generous glug of oil, salt and pepper. Stir.
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Cover with cling film, weight the top and refrigerate overnight.
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The next day, blend with just enough water to loosen. Chill again while you bake the croutons.
For the croutons:
- Preheat the oven to 180°C. Cube the bread (no crusts), toss on a tray with garlic in its skin, thyme, plenty of oil and pepper. Bake 12 minutes, turning halfway.
To serve:
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Quarter the burrata in the centre of a wide plate.
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Pour cold soup around it, scatter croutons and coarsely chopped coriander.
