Green Gazpacho with Burrata
Gazpacho makes a perfect sauce for seafood, or in this case, burrata. Serve it with grilled crusty bread for a light lunch. If you’d like to prepare it ahead of time, add ½ a cup of labneh or Mediterranean yogurt to prevent discoloration.
Ingredients
- 2 avocados, peeled and pitted
- 1 cucumber, peeled and seeded
- 1 small green bell pepper, seeds and
- veins removed
- 1 small clove garlic
- ½ cup fresh basil leaves
- Juice of 1 lime
- ½ cup extra virgin olive oil
- Pinch of ground cumin (optional)
- Salt
- Garnishes (optional): burrata, mango ribbons, pumpkin seeds, fresh herbs, edible flowers, Aleppo pepper, olive oil
Instructions
- Place avocados, cucumber, bell pepper, garlic, basil, lime juice and olive oil in a blender jar or food processor.
- Purée until combined but with a rough texture. Season with salt to taste.
- Serve in a bowl with burrata and decorate with remaining ingredients.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
