Burrata Gazpacho

This recipe is a tasty gazpacho variation which is easily made when the peaches and tomatoes are in season. Served with some good country bread it makes a nice light lunch during the heatwave.

2 servings

300 ml tasty gazpacho such as the Spanish Alvalle

4 tbsp. fromage blanc 0%fat or thick Greek yoghurt

2 mini burratas or 1 regular burrata, halved

2 peaches

Olive oil

8 black olives

1 oval tomato, cut into small pieces

Chopped basil leaves

Freshly ground black pepper

Cut the peaches into sections and grill them in a pan with some olive oil.

Whisk the fromage blanc into the gazpacho and divide into two bowls.

Divide the peaches into the bowls. Add the burrata, tomato, olives, and basil. Sprinkle with a little olive oil and grind over some black pepper. Serve at once.

Col du Tronchet loop from Brunissard (Arvieux)

 We found out that the Tronchet Mountain Pass (2347 m) above Arvieux could be reached easily by doing a loop hike from the village of Brunissard.

We located a signpost at 1770 m elevation where the GR58 trail crossed D902 road. We headed east first along a country road before reaching Ravin du Partus where the GR58 ascended in a forest. 

Brunissard

View north of Brunissard

Near Ravin du Partus

GR58 above Brunissard

GR58 nearing Col du Tronchet

Alpine meadows before Col du Tronchet

View east of Col du Tronchet

Descending back to Brunissard

Salad with fried peaches, tomatoes and Parma ham

Sometimes the peach season is late but you are tempted to buy half-ripe peaches anyway hoping that they soften in your kitchen. Well, they don’t but frying them in olive oil is a good technique to soften them. 

The sweet flavour of peaches goes very well with the acidic taste of tomatoes and the saltiness of Parma ham. 

Serve the salad with some good country bread for a balanced light lunch. 

2 servings

2 peaches

2 tbsp. olive oil

8-10 slices of Parma ham

1 large green tomato

About 6 red cherry tomatoes

About 6 yellow cherry tomatoes

2 tbsp. vinaigrette

2 tbsp black olives

Basil leaves to decorate

Warm 2 tbsp. olive oil over medium-high heat in a frying pan. Remove the stones from the peaches and cut them into quarters. Fry them, stirring occasionally, until nicely coloured and soft.

Cut the green tomato into sections and halve the cherry tomatoes. Place the tomatoes, peaches, and black olive into a bowl. Add the vinaigrette and mix. Divide the mixture on 2 plates and fold in the Parma ham. Scatter with basil leaves.