If there is a distinction between a liquid salad and a cold vegetable soup, this Bloody Mary Burrata should be regarded as the former. It turns out that Bloody Marys taste fantastic as gazpacho when the vodka is replaced with a dollop of Burrata cheese. Add sliced olives, additional cherry tomatoes, celery, and horseradish as garnish. As a brunch item, serve it with a crusty piece of bread for a bigger portion.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 cups |
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
Instructions
- 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.
- 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.
- 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.
- Use 1/4 cup of any sliced hot or mild red peppers you like.
- Add some chipotle powder or paprika for a touch of smokiness.
- Substitute fresh mozzarella for the Burrata if desired.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 775 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
No I would not make again. My husband loved it but I didn’t.
Excellent combination of flavors. So easy to make and yet delicious beyond imagination! Thank you Chef John for sharing this recipe.