Recipe: Tomato gazpacho with burrata, heritage tomatoes and black olive crumble

Heritage (also known as heirloom) tomatoes are some of our favourites - they boast a stunning flavour to offset their often misshapen appearance. Burrata is a fresh Italian cheese made from mozzarella and cream.

Published: May 16, 2019

You will need to prepare your gazpacho the day before to achieve the best flavour. Place all the  ingredients in a large bowl and mix well. Cover and leave to infuse overnight.

The next day transfer this mixture to a blender, blitz together until thoroughly combined and then pass through a fine sieve to ensure the gazpacho is completely smooth.

Season to taste and chill in the fridge until required.

To serve:

Core and cut the heritage tomatoes into small wedges. Season with salt and pepper and little olive oil.

Tear the burrata and arrange with the tomatoes in a serving bowl.

Pour the gazpacho over the top. Garnish with basil, a drizzle of olive oil and the black olive crumble and your dish is complete!

Picture: New Chapter


  • 2 balls of burrata
  • Mix of heritage tomatoes 
  • For the black olive crumble:
  • 100g black pitted olives, dried in a low oven then chopped 
  • For the gazpacho:
  • 100g vine cherry tomatoes 
  • 2 clove of garlic
  • 1 red chilli deseeded 
  • 1 bunch of spring onions (white parts only)
  • 1 cucumber
  • 5 basil leaves 
  • 5 coriander leaves 
  • 100g of olive oil
  • 3 spoons of sherry vinegar salt to taste
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