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Chilled Tomato Soup w/ Burrata & Basil Oil

Let's start by saying this is NOT a gazpacho.

Same idea, however, no cucumbers or peppers in this one. This is just a fresh tomato soup, no cooking, and no fussing.

The recipe is from my cooking holiday in Italy last month, and it was my favorite lunch, served along side a cuttlefish ink risotto and a Castelfranco and Treviso salad.

Heavenly and memorable.

Everything was fresh and in season....the ink was squeezed fresh out of the cuttlefish.....the lettuces just picked that morning. The tomatoes also the first of the season.

The recipe calls for 800g of datterini tomatoes, which are date shaped Italian tomatoes. I can find them in jars (hence the yellow tomato soup) believe it or not.....but the idea is using the first tomatoes of the season, so you don't have to remove the peel (which will get stuck in your teeth, trust me!).

800g is about 3 1/2 cups of tomatoes, or about 28 oz.

I would either grate fresh summer tomatoes on a cheese grater (cut them in half and on…

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