Gazpacho Granita Tomato & Burrata Salad

Method

1. Roughly chop the granita tomatoes, peeled cucumber, pepper and garlic, put them in the blender with the vinegar, sugar and salt and blend for 1 min until smooth. Strain through a fine sieve to remove skins and seeds; this gives clean, sparkling ice crystals.

   Add in this stepRipe tomatoes (for the granita) 300 gCucumber (for the granita) 40 gGreen bell pepper (for the granita) 30 gGarlic clove (for the granita) ½Sherry vinegar (or white wine vinegar) 2 tspSugar 1 tspSalt 3 pinch

2. Pour the strained liquid into a 15 cm metal or glass dish so it is 1.5–2 cm deep and freeze for 1 h, until the edges are frozen and the centre is still slushy.

3. Scrape the frozen edges towards the centre with a fork, breaking up the ice, and return it to the freezer. Repeat every 30 min two or three more times, until the whole dish is dry, fluffy ice flakes.

4. Just before serving, cut the baguette into 1 cm slices and toast them in a dry 24 cm frying pan over medium heat for 2 min on each side, until golden and crisp. Rub the cut side of a halved garlic clove lightly over the surface.

   Add in this stepBaguette (1 cm slices) 4Garlic clove (to rub on the toast) 1

   medium heat

5. Cut the salad tomatoes into wedges or 5 mm slices, halve the cherry tomatoes and sprinkle with a tiny pinch of salt. Shave the cucumber into long ribbons with a vegetable peeler. Spread the tomatoes and cucumber on chilled plates, tear the burrata over the centre and scatter with basil.

   Add in this stepMixed heirloom and cherry tomatoes (for the salad) 300 gCucumber (for the salad) 60 gBurrata (or fresh mozzarella) 125 gFresh basil leaves 5 g

6. Take the granita out and fluff it with a fork once more, then pile 3–4 tablespoons per person on top of the salad. Drizzle with olive oil, sprinkle with flaky salt and pepper, and serve at once with the toasts. The granita starts melting within 5 minutes, so don't wait.

   Add in this stepExtra-virgin olive oil 2 tbspFlaky sea salt 2 pinchBlack pepper to taste