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Bloody Mary Burrata

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"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."
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Ingredients

2 h 15 m servings 226
Original recipe yields 4 servings (4 cups)

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 226 calories; 14.7 15.6 8.7 30 775 Full nutrition

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