Green gazpacho with burrata and prosciutto

Name: Green gazpacho with burrata and prosciutto
Total time: 20 min
Yield: Serves 6
Ingredients: 100g yellow tomatoes; 1 cucumber deseeded and cut into chunks; 3 spring onions chopped; 1 jalapeño deseeded and roughly chopped; 1 small green pepper deseeded and quartered; 2 sticks celery roughly chopped; 1 clove garlic peeled; a small bunch coriander; 2 tbsp sherry vinegar; 3 tbsp (ideally use a peppery green oil) extra-virgin olive oil; 500ml vegetable stock cold; 50g baby watercress saving a few leaves to garnish; 2 tsp sea salt flakes; 6 slices prosciutto; 2 burratas broken into large chunks

Published: June 30, 2018 at 12:05 PM

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Serves 6

Easy

Total time: 20 mins

+ chilling

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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.

Low calorie

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Alternatives

Complete the dish

Try this vibrant green gazpacho, then check out our classic gazpacho, pea and mint soup, courgette soup, watercress soup and more summer soup recipes.

Ingredients

Nutrition

100g yellow tomatoes
1 cucumber

deseeded and cut into chunks
3 spring onions

chopped
1 jalapeño

deseeded and roughly chopped
1 small green pepper

deseeded and quartered
2 sticks celery

roughly chopped
1 clove garlic

peeled
a small bunch coriander
2 tbsp sherry vinegar
3 tbsp (ideally use a peppery green oil) extra-virgin olive oil
500ml vegetable stock

cold
50g baby watercress

saving a few leaves to garnish
2 tsp sea salt flakes
6 slices prosciutto
2 burratas

broken into large chunks

Nutrition: per serving

kcal294

low
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.

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