Tomato Burrata Gazpacho

Servings: 5

Total time: Prep time: 15 minutes Cook time: 5 minutes Total Time: 1 hour 20 minutes (including chilling time)

INGREDIENTS

6 large ripe heirloom tomatoes, cored and roughly chopped
1 large cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1 small red onion, chopped
2 cloves garlic, minced
¼ cup, plus 1 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 teaspoon Diamond Crystal Salt Co.^™ Kosher Salt, plus more for serving
½ teaspoon freshly ground black pepper, plus more for serving
1 cup rustic bread, torn into small pieces
1 large burrata cheese ball
½ seedless cucumber, diced
Fresh basil leaves, for garnish

DIRECTIONS

Combine tomatoes, cucumber, red bell pepper, red onion and garlic in blender and blend until smooth. Add 1/4 cup olive oil, red wine vinegar, kosher salt and black pepper, and blend until combined.
Transfer gazpacho to large bowl, cover and refrigerate for at least 1 hour.
Meanwhile, heat remaining olive oil in skillet over medium heat. Add bread and toast bread until golden-brown and crisp, about 5 minutes. Remove from heat and set aside.
When ready to serve, divide gazpacho among serving bowls. Tear burrata into small pieces and place onto each bowl of soup. Add cucumbers, toasted bread and basil. Season with additional kosher salt and pepper, and serve.