How to Make Gazpacho Verde with Burrata Cheese - A Step-by-Step Guide

Gazpacho Verde with Burrata Cheese is a mouthwatering and refreshing summer dish that combines the flavors of fresh vegetables with the creaminess of burrata cheese. This recipe is a delightful twist on the traditional gazpacho, using green vegetables to create a vibrant and unique flavor profile.

Originating from the Andalusian region of Spain, gazpacho is a cold soup that is typically made with ripe, red tomatoes, cucumber, bell peppers, onions, garlic, and bread. However, this vers...

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Ingredients

  • 3 cups sliced English cucumber
  • 2 cloves garlic, sliced
  • 1 cup packed basil leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup water, plus more as needed
  • ¼ cup seasoned rice vinegar, or more to taste
  • ¼ cup olive oil
  • 1 pinch cayenne pepper
  • salt and freshly ground black pepper to taste
  • 8 ounces burrata cheese

Information

  • Prep Time: 10 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Place 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.
  • Cover and refrigerate until ice cold, 1 or 2 hours.
  • Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.
  • Nutrition

    310 cal.

    • Total Fat: 26g
    • Saturated Fat: 10g
    • Cholesterol: 40mg
    • Sodium: 496mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 9mg
    • Calcium: 32mg
    • Iron: 0mg
    • Potassium: 48mg