Gazpacho Verde with Burrata Cheese

Directions

Ingredients :

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

Methods :

Step 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.

Step 2

Cover and refrigerate until ice cold, 1 or 2 hours.

Step 3

Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.