Check out this vibrant gazpacho recipe with punchy jalapeños, crispy prosciutto and creamy burrata. Chilling this gazpacho will allow its flavours to develop fully. You could use red tomatoes, but you won’t get as vivid a colour.
- Yellow tomatoes 100g
- Cucumber 1, deseeded and cut into chunks
- Spring onions 3, chopped
- Jalapeño 1, deseeded and roughly chopped
- Green pepper 1 small, deseeded and quartered
- Celery 2 sticks, roughly chopped
- Garlic 1 clove, peeled
- Coriander a small bunch
- Sherry vinegar 2 tbsp
- Extra-virgin olive oil 3 tbsp (ideally use a peppery green oil)
- Vegetable stock 500ml, cold
- Baby watercress 50g, saving a few leaves to garnish
- Sea salt flakes 2 tsp
- Prosciutto 6 slices
- Burratas 2, broken into large chunks
Put all the ingredients, except the prosciutto and burratas, in a bowl. Mix and then blend in batches in a power blender or food processor. Pour through a sieve then chill for at least 2-3 hours or overnight. Taste and season if needed.
Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with foil and drape the prosciutto over. Bake for 8-10 minutes or until crisp, then cool.
To serve, pour the chilled gazpacho into 6 small bowls, then scoop some chunks of burrata into each. Sprinkle over the crisp prosciutto and reserved watercress leaves, then drizzle with more olive oil and sprinkle with sea salt.