That does sound pretty good, but due to the mistaken identity, I was now fixated on the idea of serving this fresh, extra-creamy mozzarella in a bowl of ice cold, cucumber and herb-based gazpacho.
Except, I wanted the cheese to be the star of the dish, with the soup acting almost as a sauce. I thought of calling it something like, “Burrata in a Swamp,” but that didn’t pass the wife test, so long story short, I went with the search engine friendly name you see at the top of the post.
I really wanted a thin, light texture to play off the gooey cheese, so I didn’t add any bread, and also strained it through a fine sieve. The gazpacho seems colder, and more intense this way, and in my opinion works better than a thicker version would. So, whether you’re going to do this with the cheese or not, I really hope you give it a try soon. Enjoy!
Ingredient for 4 portions “Gazpacho Verde” with Burrata:
8 ounces burrata cheese (1/4 cup per serving)
3 cups sliced English cucumber (about one large)
2 cloves garlic, sliced
2 tablespoons picked fresh oregano leaves
1 cup packed picked basil leaves
1/4 to 1/3 cup seasoned *rice vinegar, to taste
1/4 cup olive oil
pinch cayenne pepper
salt and freshly ground black pepper to taste
1/2 cup water, plus more as needed
*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.