Gazpacho With Burrata
PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS
Creamy burrata on top of a tomato and basil gazpacho is the most refreshing no-cook summer meal we can imagine. Some gazpacho has bread in it for added texture, but for this version, we liked the idea of serving toasted bread alongside to dip into the soup and spread the burrata on. We also added a little yogurt to make this extra creamy and for just a little tang. Be sure to blend at a high speed for a good 2 to 3 minutes to create a silkier gazpacho. You can also strain it after blending to ensure it’s as smooth as possible.
Have you made this yet? Let us know how it went in the comments below!
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
1
hour
15
mins
lb.
tomatoes (such as heirloom or Roma), core removed and quartered
small seedless cucumbers, quartered
small red onion, cut into wedges
jalapeño, seeds removed
c.
packed basil, plus more for garnish
c.
plain yogurt (preferably whole-milk)
Freshly ground black pepper
c.
extra-virgin olive oil, plus more for drizzling
Crusty bread, for serving
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- In a large food processor or blender, puree tomatoes, cucumbers, onion, jalapeño, basil, yogurt, garlic, and vinegar until smooth; generously season with salt and black pepper.
- With motor running, slowly drizzle in oil. Continue to blend until smooth, 2 to 3 minutes; season with salt and black pepper to taste.
- Pour into a large bowl or container and refrigerate until well chilled, about 1 hour.
- Divide gazpacho among bowls. Cut open burrata and divide among bowls. Drizzle with more oil and garnish with basil. Serve with bread alongside.
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PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS
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