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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).