Gazpacho Verde with Burrata Cheese

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


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr 5 mins

    TOTAL : 1 hr 15 mins

    SERVING : 4

    YIELD : 4 servings

Instructions Checklist
  • 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.

Per Serving: 310 calories; protein 9.6g; carbohydrates 6.6g; fat 25.6g; cholesterol 40mg; sodium 496.3mg.