Approved by the 
Jump to recipe
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 15 mins
Creamy burrata on top of a tomato and basil gazpacho is the most refreshing no-cook summer meal we can imagine. Some gazpacho has bread in it for added texture, but for this version, we liked the idea of serving toasted bread alongside to dip into the soup and spread the burrata on. We also added a little yogurt to make this extra creamy and for just a little tang. Be sure to blend at a high speed for a good 2 to 3 minutes to create a silkier gazpacho. You can also strain it after blending to ensure it’s as smooth as possible.
Have you made this yet? Let us know how it went in the comments below!
Advertisement - Continue Reading Below
Ingredients
- 2 lb.
tomatoes (such as heirloom or Roma), core removed and quartered
- 2
small seedless cucumbers, quartered
- 1/2
small red onion, cut into wedges
- 1
jalapeño, seeds removed
- 1/2 cup
packed basil, plus more for garnish
- 1/4 cup
plain yogurt (preferably whole-milk)
- 2
cloves garlic
- 2 Tbsp.
red wine vinegar
Kosher salt
Freshly ground black pepper
- 1/2 cup
extra-virgin olive oil, plus more for drizzling
- 8 oz.
burrata
Crusty bread, for serving
Directions
- Step 1In a large food processor or blender, puree tomatoes, cucumbers, onion, jalapeño, basil, yogurt, garlic, and vinegar until smooth; generously season with salt and black pepper.
- Step 2With motor running, slowly drizzle in oil. Continue to blend until smooth, 2 to 3 minutes; season with salt and black pepper to taste.
- Step 3Pour into a large bowl or container and refrigerate until well chilled, about 1 hour.
- Step 4Divide gazpacho among bowls. Cut open burrata and divide among bowls. Drizzle with more oil and garnish with basil. Serve with bread alongside.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below