Gazpacho verde with burrata

Slice the English cucumber skin and all into a blender with two sliced garlic cloves, a little fresh oregano, a big handful of basil, kosher salt, cayenne and black pepper.

Add a mild oil, seasoned rice vinegar and cold water to taste for thickness. Blend on the highest speed one to two minutes until completely liquefied.

Strain, pressing through with a spoon or spatula, until only about a quarter to a third of a cup of tough fibres remains. Taste for salt.

Cover and refrigerate an hour or two until ice cold.

Ladle into a chilled bowl, sprinkle with chives, add a spoonful of burrata in the middle, more chives, coarse sea salt and a few drops of extra virgin olive oil. Serve with toasted bread.