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.

Prep Time:
10 mins
Additional Time:
1 hrs 5 mins
Total Time:
1 hrs 15 mins
4 servings


  • 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


  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.

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
26g Fat
7g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 310
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 496mg 22%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 10g
Vitamin C 9mg 46%
Calcium 32mg 2%
Iron 0mg 2%
Potassium 48mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.