Green gazpacho with burrata and prosciutto
Check out this vibrant gazpacho recipe with punchy jalapeños, crispy prosciutto and creamy burrata. Chilling this gazpacho will allow its flavours to develop fully. You could use red tomatoes, but you won’t get as vivid a colour.
- 100g yellow tomatoes
- 1 cucumberdeseeded and cut into chunks
- 3 spring onionschopped
- 1 jalapeñodeseeded and roughly chopped
- 1 small green pepperdeseeded and quartered
- 2 sticks celeryroughly chopped
- 1 clove garlicpeeled
- a small bunch coriander
- 2 tbsp sherry vinegar
- 3 tbsp (ideally use a peppery green oil) extra-virgin olive oil
- 500ml vegetable stockcold
- 50g baby watercresssaving a few leaves to garnish
- 2 tsp sea salt flakes
- 6 slices prosciutto
- 2 burratasbroken into large chunks
Nutrition: per serving
- kcal294low
- fat22.5g
- saturates11.1g
- carbs3.1g
- sugars2.8g
- fibre2.2g
- protein18.7g
- salt3.3g
Method
step 1
Put all the ingredients, except the prosciutto and burratas, in a bowl. Mix and then blend in batches in a power blender or food processor. Pour through a sieve then chill for at least 2-3 hours or overnight. Taste and season if needed.
step 2
Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with foil and drape the prosciutto over. Bake for 8-10 minutes or until crisp, then cool.
step 3
To serve, pour the chilled gazpacho into 6 small bowls, then scoop some chunks of burrata into each. Sprinkle over the crisp prosciutto and reserved watercress leaves, then drizzle with more olive oil and sprinkle with sea salt.
