GAZPACHO VERDE WITH BURRATA CHEESE

Gazpacho Verde with Burrata Cheese image

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

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 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, Sodium 496.3 mg, Sugar 4.4 g