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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

Nutrition Info

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 servingSize: - sodium: 496.3 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

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