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Green Gazpacho with Burrata

Green Gazpacho with Burrata
Serves 6
Nothing says summer quite like gazpacho. The bright flavors of this green version pair perfectly with fresh burrata. For a decorative garnish, dice up additional tomato, cucumber, and garlic and scatter over the soup.
  1. 2 pounds green tomatoes, cored and coarsely chopped, divided
  2. 1 seedless cucumber, coarsely chopped, divided
  3. 1 medium Vidalia onion, coarsely chopped, divided
  4. 1 avocado, halved, and pitted
  5. 1 small jalapeño pepper, stemmed and seeded
  6. 2 cloves garlic, smashed
  7. 1 cup cold water
  8. 2 tablespoons lime juice
  9. 2 tablespoons fresh mint leaves
  10. 2 tablespoons fresh cilantro leaves
  11. ¼ cup olive oil
  12. Kosher salt, to taste
  13. Freshly ground black pepper, to taste
  14. 6 4-ounce balls burrata cheese, drained
  1. Combine half the green tomatoes, cucumber, and onion in a blender. Add avocado, jalapeño, garlic, water, and lime juice and puree until smooth. Transfer puree to a large bowl.
  2. Combine remaining green tomatoes, cucumber, and onion in blender. Add mint, cilantro, and olive oil and pulse to a chunky puree. Add to bowl with smooth puree and stir well. Refrigerate soup until well chilled, about 1 hour.
  3. Season gazpacho with salt and pepper to taste and ladle into chilled bowls. Top each bowl with 1 ball of burrata and garnish as desired (see headnote).
culture: the word on cheese https://culturecheesemag.com/

Photography by Jennifer Silverberg


Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

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