Gazpacho Verde with Burrata Cheese

By Grandmax4

"This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course."


Cook's Notes:
One English cucumber yields about 3 cups sliced.
If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.

Ingredients

• 3 cups sliced English cucumber
• 2 cloves garlic, sliced
• 1 cup packed basil leaves
• 2 tablespoons fresh oregano leaves
• 1/2 cup water, plus more as needed
• 1/4 cup seasoned rice vinegar, or more to taste
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and freshly ground black pepper to taste
• 8 ounces burrata cheese

Preparation

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.

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.