“Gazpacho Verde” with Burrata Cheese – Swampy, in a Good Way
I'm not crazy about the name for this recipe, but I honestly didn't know what else to call it, and I blame Twitter for that. Allow me to explain. I saw a photo on there of what I thought was a burrata sitting in a pool of green gazpacho soup, but after a closer look, it turned out to be salsa verde.
That does sound pretty good, but due to the mistaken identity, I was now fixated on the idea of serving this fresh, extra-creamy mozzarella in a bowl of ice cold, cucumber and herb-based gazpacho.
Except, I wanted the cheese to be the star of the dish, with the soup acting almost as a sauce. I thought of calling it something like, "Burrata in a Swamp," but that didn't pass the wife test, so long story short, I went with the search engine friendly name you see at the top of the post.
I really wanted a thin, light texture to play off the gooey cheese, so I didn't add any bread, and also strained it through a fine sieve. The gazpacho seems colder, and more intense this way, and in my opinion works better than a thicker version would. So, whether you're going to do this with the cheese or not, I really hope you give it a try soon. Enjoy!
Ingredient for 4 portions "Gazpacho Verde" with Burrata: 8 ounces burrata cheese (1/4 cup per serving) 3 cups sliced English cucumber (about one large) 2 cloves garlic, sliced 2 tablespoons picked fresh oregano leaves 1 cup packed picked basil leaves 1/4 to 1/3 cup seasoned *rice vinegar, to taste 1/4 cup olive oil pinch cayenne pepper salt and freshly ground black pepper to taste 1/2 cup water, plus more as needed
*If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.
Ingredient for 4 portions “Gazpacho Verde” with Burrata:
- 8 ounces burrata cheese (1/4 cup per serving)
- 3 cups sliced English cucumber (about one large)
- 2 cloves garlic, sliced
- 2 tablespoons picked fresh oregano leaves
- 1 cup packed picked basil leaves
- 1/4 to 1/3 cup seasoned *rice vinegar, to taste
- 1/4 cup olive oil
- pinch cayenne pepper
- salt and freshly ground black pepper to taste
- 1/2 cup water, plus more as needed
- *If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.