Gazpacho Verde with Burrata Cheese recipe

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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

Nutrition Info

310.2 calories
carbohydrate: 6.6 g
cholesterol: 40 mg
fat: 25.6 g
fiber: 1.3 g
protein: 9.6 g
saturatedFat: 9.9 g
servingSize: -
sodium: 496.3 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Cover and refrigerate until ice cold, 1 or 2 hours.

  3. Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.

Recipe Yield

4 servings

Recipe Note

This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.

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