Green gazpacho with burrata and prosciutto
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Skip to ingredients
- 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.
