I don't think there's a difference between a liquid salad and a cold vegetable soup, but if there is, let's consider this Bloody Mary Burrata the former. It turns out that when you swap out the vodka for a dollop of Burrata cheese, Bloody Marys make a great gazpacho. Garnish with sliced olives, more cherry tomatoes, celery, and horseradish. For a larger serving, pair it with a crusty hunk of bread as a brunch item.
Ingredients
- 2 pounds vine-ripened tomatoes
- 0.33 cups sliced celery
- 1 jalapeno , sliced
- 0.5 cloves garlic
- 0.5 cups 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
Instructions
-
1
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.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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