A lot of people complain that soup isn’t filling. “It’s not enough for a full meal, it doesn’t satisfy me,” they’ll say. Often, I am one of these dissenters. I adore soups of all types but find myself looking for something to munch on after. Well, with this loaded gazpacho, that problem is gone. A refreshing and quick gazpacho gets some help from a lump of burrata and chunks of avocado for a total taste makeover and ample filling qualities. It’s a major game changer in the soup category.
Prep Time: 10 minutes
Cook Time: 0 minutes (no cooking needed!)
Total Time: 10 minutes
4 cups of tomatoes (I used some gorgeous heirloom ones — go with something juicy and ripe)
1 cup cucumber
½ red onion
2 garlic cloves, minced
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 balls of Burrata (½ burrata per person)
A few basil leaves
1. Roughly chop your tomatoes.
2. Throw the tomatoes in a food processor or blender and pulse until they turn into a smooth liquid. Pour into a large mixing bowl.
3. Cut the cucumber in half lengthwise and scoop out the seeds. Cut the cukes into a small dice. Don’t do too small — these pieces add amazing and necessary crunch.
4. Finely dice the onion.
5. Add the cucumber, onion, minced garlic, vinegar and olive oil to the tomato liquid. Stir and season with salt and pepper to taste.
6. Cut the avocado into cubes and add it into the mixture. Chill before serving. When ready to eat, serve soup in bowls with ½ mound of burrata per person. Top with torn basil leave and some balsamic glaze.