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Cut tomatoes into quarters. Peel and roughly chop the cucumber, then peel the garlic. Halve the chilli and remove its seeds. Add all the vegetables into a blender and blitz until smooth. It needs to be really smooth, so keep blending!
With the motor running, add the sherry vinegar and olive oil in a continuous stream. This will emulsify and thicken the soup. If you like, you can pass the soup through a fine sieve to make it extra smooth. Taste and season with salt and pepper. Pop in the fridge to chill for at least a couple of hours or until very cold.
When you’re ready to eat, pre-heat the oven to 180°C. Make the croutons by tearing up the ciabatta and drizzling with oil, salt and pepper. Cook for 15 mins or until golden.
Serve the soup in chilled bowls with a couple of ice cubes, then top with the torn burrata, basil leaves, croutons, and a drizzle of olive oil.