Method

Peel the tomatoes, cut them at the base with a knife, drawing across. Plunge the tomatoes into boiling water for 40/50 seconds. Immerse them in a bowl of cold water. Peel the tomatoes from the incision and place them in the mouthpiece of an immersion blender. Season with salt and pepper and drizzle with oil. Blend. If you like a less grainy consistency, pass the soup through a sieve. Use scissors to cut the burrata into small pieces. Pour the soup into a soup plate and complete with the crouton on top of which you will place a generous dollop of burrata. Finish the dish with a drizzle of extra virgin olive oil and a few basil leaves.