BLOODY MARY BURRATA

Bloody Mary Burrata image

I don't think there's a difference between a liquid salad and a cold vegetable soup, but if there is, let's consider this Bloody Mary Burrata the former. It turns out that when you swap out the vodka for a dollop of Burrata cheese, Bloody Marys make a great gazpacho. Garnish with sliced olives, more cherry tomatoes, celery, and horseradish. For a larger serving, pair it with a crusty hunk of bread as a brunch item.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h15m

Yield 4

Number Of Ingredients 14

Ingredients

2 pounds vine-ripened tomatoes
⅓ cup sliced celery
1 jalapeno, sliced
½ clove garlic
½ cup water
1 lemon, juiced
2 tablespoons Worcestershire sauce
2 tablespoons hot prepared horseradish
2 teaspoons hot sauce
1 teaspoon kosher salt
2 teaspoons ground black pepper
6 ounces Burrata cheese
freshly ground black pepper to taste
4 drizzles olive oil

Steps:

Combine tomatoes, celery, jalapeno, and garlic in a blender. Pour in water and blend until very smooth. Pass mixture through a fine-mesh strainer and discard skins.
Add lemon juice, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Whisk thoroughly; taste and adjust seasonings. Cover Bloody Mary base with plastic wrap and refrigerate until completely chilled, at least 2 hours.
Ladle 1 cup cold Bloody Mary base into each serving bowl. Dollop 2 ounces Burrata cheese into the center. Season with black pepper and drizzle in olive oil.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 15.8 g, Cholesterol 30 mg, Fat 14.7 g, Fiber 4.8 g, Protein 8.7 g, SaturatedFat 6.8 g, Sodium 775.3 mg, Sugar 7.7 g