Gazpacho Verde with Burrata Cheese

  • Recipe By
  • Published Jun 8th
  • Ready In1h 15m
  • Servings4
  • Calories310
This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.

Gazpacho Verde with Burrata Cheese Ingredients

The following are the ingredients needed to make delicious Gazpacho Verde with Burrata Cheese for 4 servings:

  • 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

Gazpacho Verde with Burrata Cheese Cooking Instructions

  • Prep10m
  • Cook-
  • Ready In1h 15m

To cook Gazpacho Verde with Burrata Cheese, you need about 10 minutes of preparation time. The following are the steps to cook Gazpacho Verde with Burrata Cheese easily:

  1. 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.
  2. 2 Cover and refrigerate until ice cold, 1 or 2 hours.
  3. 3 Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.


  • 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.

Nutrition Facts

Per Serving: 310 calories; 25.6 grams of fat; 6.6 grams of carbohydrates; 9.6 grams of protein; 40 milligrams of cholesterol; 496 milligrams of sodium.

  1. Nov 30th 2018

    I was looking for a way to use all the cucumbers my friend gave me. I normally like the recipes I get from Chef John. I didn’t like this. I even splurged for the burrata cheese. From tryin ...

  2. Mar 3rd 2018

    Served this as a prelude to Chef John's simple Chicken Parmesan for a dinner for six. Just as written. Easy - delightful - well received. Everyone enjoyed.

  3. Jul 9th 2017

    this was ok- I don't think I'd make it again...very pretty but not totally delicious - just so so

  4. Jun 21st 2017

    Tip - the strained fiber still tastes very good. I freeze the strained bits in an ice cube tray and use them to flavor other soups, stocks, etc. The Gazpacho Verde is flavorful and refreshin ...

  5. Nov 3rd 2016

    This is awesome. I reduced the basil and rice vinegar. The burrata cheese was perfect. The finale few spoon fulls after the creamy cheese mixed with the gazpacho is one of the best flavors I ...

  6. Oct 7th 2016

    I tried it just because I'd never tried a cold soup before. It was very fresh and had a nice citrusy flavor from the vinegar. I probably wouldn't make it again because I like cheese with eve ...

  7. Aug 20th 2016

    First time having and making gazpacho. Who knew something so simple could be so good? My husband was pleasantly surprised too! I made this recipe as written and it was delicious!

  8. Jul 18th 2016

    Very light and refreshing! I used burrata with black truffles, and it was outstanding. Loved it!