Green Gazpacho with Burrata
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.
- 2 pounds green tomatoes cored and coarsely chopped, divided
- 1 seedless cucumber coarsely chopped, divided
- 1 medium Vidalia onion coarsely chopped, divided
- 1 avocado halved, and pitted
- 1 small jalapeño pepper stemmed and seeded
- 2 cloves garlic smashed
- 1 cup cold water
- 2 tablespoons lime juice
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh cilantro leaves
- ¼ cup olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 4- ounce balls burrata cheese drained
- 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.
- 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.
- 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).
Photography by Jennifer Silverberg