Combine all diced vegetables with the tomato juice for the gazpacho. Adjust the seasoning, cover, and refrigerate for at least one hour, up to 24 hours.
Make frico with the Dry Jack or Scamorza by spreading a thin layer of grated cheese onto a parchment-lined baking sheet.
Place in a 350°F oven until golden brown and crispy, approximately 7 minutes. While the cheese is still warm, cut into 1-inch strips.
Allow to cool completely and store the strips in an airtight container until ready to use.
Pour gazpacho into ice cold glasses or bowls for serving. Garnish with a piece of Burrata, olive oil and a frico strip.
Recipe developed by Chef Barbara Alexander