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.