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Green Gazpacho with Burrata

Burrata Gazpacho

Green Gazpacho with Burrata

Cassy Vires
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.
Servings 6


  • 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


Cassy Vires

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

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