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
- vine-ripened tomatoes: 2 pound
- celery: 0.33333 cup (sliced)
- Jalapeno: 1 piece (sliced)
- clove garlic: 0.5 piece
- water: 0.5 cup
- lemon: 1 piece (juiced)
- Worcestershire sauce: 2 Tbsp
- hot prepared horseradish: 2 Tbsp
- hot sauce: 2 tsp
- kosher salt: 1 tsp
- ground black pepper: 2 tsp
- ounces burrata cheese: 6 piece
- black pepper: (to taste, freshly ground)
- drizzles olive oil: 4 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
