I don't think there's a difference between a liquid salad and a cold vegetable soup, but if there is, let's consider this Bloody Mary Burrata the former. It turns out that when you swap out the vodka for a dollop of Burrata cheese, Bloody Marys make a great gazpacho. Garnish with sliced olives, more cherry tomatoes, celery, and horseradish. For a larger serving, pair it with a crusty hunk of bread as a brunch item.


Recipe Summary

15 mins
2 hrs
2 hrs 15 mins
4 cups


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Service:


Instructions Checklist
  • Combine tomatoes, celery, jalapeno, and garlic in a blender. Pour in water and blend until very smooth. Pass mixture through a fine-mesh strainer and discard skins.

  • Add lemon juice, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Whisk thoroughly; taste and adjust seasonings. Cover Bloody Mary base with plastic wrap and refrigerate until completely chilled, at least 2 hours.

  • Ladle 1 cup cold Bloody Mary base into each serving bowl. Dollop 2 ounces Burrata cheese into the center. Season with black pepper and drizzle in olive oil.

Chef's Notes:

Use 1/4 cup of any sliced hot or mild red peppers you like.

Add some chipotle powder or paprika for a touch of smokiness.

Substitute fresh mozzarella for the Burrata if desired.

Nutrition Facts

228 calories; protein 8.7g 17% DV; carbohydrates 15.8g 5% DV; fat 14.7g 23% DV; cholesterol 30mg 10% DV; sodium 775.3mg 31% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Excellent combination of flavors. So easy to make and yet delicious beyond imagination! Thank you Chef John for sharing this recipe. Read More