Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.