Iced tomato soup with burrata

INGREDIENTS

- 1 liter of tomato juice

- 2 tbsp of ketchup

- 2 tbsp black olive paste (tapenade)

- 2 x burrata 125g

- espelette pepper jelly

-  grissini breadstick

- shortbread with olives (sables aux olives)

- extra virgin olive oil

- a few drops of tabasco

- 1 shallot

- 3 to 4 leaves of basil

- chive

- 1 tbsp espelette chilli pepper

- salt and pepper

METHOD

1. In a blender (or using a soup mixer): mix the tomato juice, two tablespoons of ketchup, a few basil leaves, olive oil and tabasco. Season with salt and pepper and refrigerate.

2. After draining, cut the burrata into 2 and reserve. Season it with salt, pepper, finally cut basilic leaves, espelette chili pepper and olive oil. Marinate in a cool place.

3. In a small container: pour a tablespoon of black olive paste/tapenade, a tablespoon of espelette chilli jelly, a shallot and chopped chive. Mix by adding olive oil, pepper and salt. Reserve this mixture in a cool place.

4. Roughly cut a large handful of olive shortbread on a plate. Reserve the resulting crumble.

5. For dressing: Place a piece of 1/2 marinated burrata in the center of a soup plate. Spread a generous spoon of the black olive paste/tapenade mixture over the burrata. Pour the tomato juice mixture all around. Sprinkle with olive shortbread crumble. Add a few basil leaves, season to taste and finish with laminated salted biscuits.