Gazpacho Verde With Burrata Cheese Recipes
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.
Provided by Chef John
Categories Cold Soups
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- Cover and refrigerate until ice cold, 1 or 2 hours.
- Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 6.6 g, Cholesterol 40 mg, Fat 25.6 g, Fiber 1.3 g, Protein 9.6 g, SaturatedFat 9.9 g, Sodium 496.3 mg, Sugar 4.4 g
GAZPACHO VERDE
Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead.
Provided by soup nut
Categories Spinach
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.
Nutrition Facts : Calories 69, Fat 3.7, SaturatedFat 0.6, Sodium 182.7, Carbohydrate 8.9, Fiber 2, Sugar 3.2, Protein 2.4
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