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Gazpacho Latino with California Burrata
Recipes
Ingredients:
– 8 cups tomato or V8 juice
– 2 pints cherry grape or pear tomatoes, cut into quarters
– 2 small red onions, diced very small
– 2 cups chopped cucumber
– 1 red bell pepper, diced very small
– 1 yellow bell pepper, diced very small
– 2 avocados, diced very small
– 1 cup lime juice
– 2 tablespoon ground cumin
– 2 tablespoon sugar (or more to taste)
– 2 jalapeños, finely chopped
– Salt and freshly ground black pepper
– 1 cup cilantro, finely chopped
– 10 cups Real California Buratta cheese
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Directions:
Combine all ingredients for the gazpacho. Adjust the seasoning, cover, and refrigerate for at least one hour, up to 24 hours.
Pour into ice cold cups, glasses or bowls for serving.
Garnish each with a small piece of burrata.
Yield: 100 (2oz.) servings
Recipe courtesy of Chef Barbara Alexander. Image courtesy of Jill Silverman Hough.
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.