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Gazpacho Verde with Burrata Cheese Recipe

Recipe by: Chef John

"This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In1 h 15 m
  • 1Place cucumber slices, garlic, basil, oregano, water, rice vinegar, olive oil, cayenne pepper, salt, and black pepper into the bowl of a blender. Pulse 2 or 3 times. Blend on highest speed about 1 or 2 minutes until mixture liquefies. Strain through a fine strainer, pressing everything through with a spoon leaving just a few tablespoons of fiber and rough bits.
  • 2Cover and refrigerate until ice cold, 1 or 2 hours.
  • 3Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.
Footnotes
  • Cook's Notes:
  • One English cucumber yields about 3 cups sliced.
  • If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.
Ingredients
  • 4 servings
  • 310 cals
  • 3 cups sliced English cucumber
  • 2 cloves garlic, sliced
  • 1 cup packed basil leaves
  • 2 tablespoons fresh oregano leaves
  • 1/2 cup water, plus more as needed
  • 1/4 cup seasoned rice vinegar, or more to taste
  • 1/4 cup olive oil
  • 1 pinch cayenne pepper
  • salt and freshly ground black pepper to taste
  • 8 ounces burrata cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    310
    16%
  • Fat:
    25.6
    39%
  • Carbs:
    6.6
    2%
  • Protein:
    9.6
    19%
  • Cholesterol:
    40
    13%

Based on a 2,000 calorie diet

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