Garden & Pantry
Refreshing Lettuce Gazpacho with Burrata and Cucumber
This vibrant green gazpacho captures the essence of a summer garden, balancing the delicate sweetness of gem lettuce with the richness of creamy burrata. It is a sophisticated, refreshing starter that prioritizes textural contrast and bright acidity for a clean, modern palate.
- Prep
- 25 min
- Cook
- 5 min
- Serves
- 4
- Level
- Medium
- Per serving
- 380 kcal
Method
Prepare a large bowl of ice water (0°C). Bring a large pot of salted water to a rolling boil (100°C). Plunge the gem lettuce leaves into the boiling water for exactly 30 seconds to lock in the chlorophyll. Immediately transfer the leaves to the ice water to stop the cooking process. Once cold, squeeze out all excess moisture.
Roughly chop half of the cucumber and the half apple. Place the blanched lettuce, chopped cucumber, apple, shallot, sherry vinegar, and 3 tablespoons of olive oil into a high-speed blender. Add 3-4 ice cubes to keep the mixture cold during blending.
Blend on the highest setting for 1-2 minutes until completely smooth and emulsified. For a restaurant-quality finish, pass the liquid through a fine-mesh sieve (chinois) into a clean bowl using the back of a ladle. Season with sea salt to taste.
Chill the gazpacho in the refrigerator at 4°C for at least 2 hours. This allows the flavors to mature and ensures the soup is served icy cold.
Finely dice the remaining half of the cucumber into 3mm cubes (brunoise). Pick the herb leaves and set aside.
To serve, carefully tear the burrata balls in half and place one half in the center of four chilled shallow bowls. Scatter the diced cucumber and fresh herbs around the cheese. Pour the chilled gazpacho around the burrata at the table. Finish with a final drizzle of extra virgin olive oil.
Notes
Always chill your serving bowls in the freezer for 10 minutes before plating to keep the gazpacho at the perfect temperature.
Using a few ice cubes in the blender prevents the motor's heat from turning the bright green soup into a dull brown.
If you don't have a high-speed blender, blend the mixture in batches and be sure to pass it through a very fine sieve twice for that silky mouthfeel.
Choose a high-quality picual or arbequina olive oil for a peppery finish that cuts through the creaminess of the burrata.
