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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 228 Calories

Ingredients

• ½ cup water
• 1 lemon, juiced
• 2 teaspoons ground black pepper
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• freshly ground black pepper to taste
• 2 teaspoons hot sauce
• 6 ounces Burrata cheese
• 1 jalapeno, sliced
• ½ clove garlic
• 2 tablespoons hot prepared horseradish
• 2 pounds vine-ripened tomatoes
• ⅓ cup sliced celery
• 4 drizzles olive oil

Recipe Instructions

Step 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.

Step 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.

Step 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.