Bloody Mary Burrata recipe

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Ingredients

2 pounds vine-ripened tomatoes
⅓ cup sliced celery
1 jalapeno, sliced
½ clove garlic
½ cup water
1 lemon, juiced
2 tablespoons Worcestershire sauce
2 tablespoons hot prepared horseradish
2 teaspoons hot sauce
1 teaspoon kosher salt
2 teaspoons ground black pepper
6 ounces Burrata cheese
freshly ground black pepper to taste
4 drizzles olive oil

Nutrition Info

227.5 calories
carbohydrate: 15.8 g
cholesterol: 30 mg
fat: 14.7 g
fiber: 4.8 g
protein: 8.7 g
saturatedFat: 6.8 g
servingSize: -
sodium: 775.3 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 cups

Recipe Note

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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