Skip to main content New this month
Get the Allrecipes magazine

Gazpacho Verde with Burrata Cheese

Rated as 4.43 out of 5 Stars

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

Ingredients

1 h 15 m servings 310 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. 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.
  2. Cover and refrigerate until ice cold, 1 or 2 hours.
  3. Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.

Footnotes

  • Cook's Notes:
  • One English cucumber yields about 3 cups sliced.
  • 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.

Nutrition Facts


Per Serving: 310 calories; 25.6 g fat; 6.6 g carbohydrates; 9.6 g protein; 40 mg cholesterol; 496 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

First time having and making gazpacho. Who knew something so simple could be so good? My husband was pleasantly surprised too! I made this recipe as written and it was delicious!

Most helpful critical review

this was ok- I don't think I'd make it again...very pretty but not totally delicious - just so so

Most helpful
Most positive
Least positive
Newest

First time having and making gazpacho. Who knew something so simple could be so good? My husband was pleasantly surprised too! I made this recipe as written and it was delicious!

Served this as a prelude to Chef John's simple Chicken Parmesan for a dinner for six. Just as written. Easy - delightful - well received. Everyone enjoyed.

this was ok- I don't think I'd make it again...very pretty but not totally delicious - just so so

Tip - the strained fiber still tastes very good. I freeze the strained bits in an ice cube tray and use them to flavor other soups, stocks, etc. The Gazpacho Verde is flavorful and refreshing. T...

This is awesome. I reduced the basil and rice vinegar. The burrata cheese was perfect. The finale few spoon fulls after the creamy cheese mixed with the gazpacho is one of the best flavors I hav...

I tried it just because I'd never tried a cold soup before. It was very fresh and had a nice citrusy flavor from the vinegar. I probably wouldn't make it again because I like cheese with every b...

Very light and refreshing! I used burrata with black truffles, and it was outstanding. Loved it!