Tomato soup, grilled octopus and burrata

Wash the tomatoes and cut into wedges. Heat a drizzle of oil in a pan and sauté the garlic, then add the tomatoes and plenty of fresh basil, salt, pepper and cook for about fifteen of minutes stirring often.

Then add the stale bread cut into thin slices and cover with the vegetable broth. Cook over low heat until the liquid has almost completely consumed, season with salt and pepper and cool in the blast chiller with the function of blast chilling for 30-40 minutes.

Wash and clean the octopus, season with a drizzle of oil and cook in the blast chiller preheated to 75ºC for 5 hours. Cut it into pieces and sear it in a pan so as to obtain a crust. Serve the tomato soup warm with a few pieces of roasted octopus and a few drops of fresh burrata.

You can chill tomato soup with the blast chilling function, and store it in the refrigerator for up to a week; you'll find it as fresh as when you prepared it.