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.
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!