Ingredients
2 lb. tomatoes (such as heirloom or Roma), core removed and quartered
2 small seedless cucumbers, quartered
1/2 small red onion, cut into wedges
1 jalapeño, seeds removed
1/2 c. packed basil, plus more for garnish
1/4 c. plain yogurt (preferably whole-milk)
2 cloves garlic
2 tbsp. red wine vinegar
Kosher salt
Freshly ground black pepper
1/2 c. extra-virgin olive oil, plus more for drizzling
8 oz. burrata
Crusty bread, for serving
Preparation
Step 1In a large food processor or blender, puree tomatoes, cucumbers, onion, jalapeño, basil, yogurt, garlic, and vinegar until smooth; generously season with salt and black pepper. Step 2With motor running, slowly drizzle in oil. Continue to blend until smooth, 2 to 3 minutes; season with salt and black pepper to taste. Step 3Pour into a large bowl or container and refrigerate until well chilled, about 1 hour. Step 4Divide gazpacho among bowls. Cut open burrata and divide among bowls. Drizzle with more oil and garnish with basil. Serve with bread alongside.
Have you made this yet? Let us know how it went in the comments below!
