Bloody Mary Burrata

Bloody Mary Burrata

by Andres Calvo 6 months ago
5 (1)
227.5 kcal
15.8 g carbs
Description

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
  • 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
Directions
  1. 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. 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. 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
serving: 4 cups
calories: 227.5 kcal
carbohydrates: 15.8 g
protein: 8.7 g
saturated fat: 6.8 g
cholesterol: 30 mg
sodium: 775.3 mg
fiber: 4.8 g
sugar: 7.7 g