Gazpacho Verde with Burrata Cheese - How to Make Green Gazpacho Soup

burrata cheese

🥗Healthier: mozzarella

💰Cheaper: ricotta

Mozzarella is lower in calories, while ricotta is more affordable.

Slice the English cucumber with skin on and toss it into a blender.

Add 2 cloves of sliced garlic to the blender.

Add a handful of fresh basil and a little bit of fresh oregano to the blender.

Season with kosher salt, cayenne pepper, and freshly ground black pepper.

Add extra virgin olive oil, seasoned rice vinegar, and fresh cold water to the blender.

Blend on the highest speed for about a minute or two until completely liquefied.

Strain the mixture to achieve a light, brothy texture, pressing through with a spoon or spatula.

Taste for seasoning and adjust if necessary.

Chill the mixture in the refrigerator for an hour or two until completely ice cold.

Serve the chilled gazpacho in a bowl, topped with a generous spoonful of burrata cheese and a sprinkle of fresh chives.

Finish with a sprinkle of sea salt and a few drops of extra virgin olive oil, and serve with toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens