Print: Bloody Mary Burrata

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.

Prep

20 min

Cook

33 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/bloody-mary-burrata