Best Gazpacho With Burrata Recipe

gazpacho with burrata

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

Advertisement – Continue Reading Below

Yields:

4


services

Prep Time:

0

hours

10

mins

Total Time:

1

hour

15

mins

2 lb.

tomatoes (such as heirloom or Roma), core removed and quartered

2


small seedless cucumbers, quartered

1/2


small red onion, cut into wedges

1


jalapeño, seeds removed

1/2 c.

packed basil, plus more for garnish

1/4 c.

plain yogurt (preferably whole-milk)

Freshly ground black pepper

1/2 c.

extra-virgin olive oil, plus more for drizzling

Crusty bread, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. 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.
  2. With motor running, slowly drizzle in oil. Continue to blend until smooth, 2 to 3 minutes; season with salt and black pepper to taste.
  3. Pour into a large bowl or container and refrigerate until well chilled, about 1 hour.
  4. Divide gazpacho among bowls. Cut open burrata and divide among bowls. Drizzle with more oil and garnish with basil. Serve with bread alongside.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

gazpacho with burrata

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

.

Leave a Comment