Creamy Green Gazpacho with Burrata: Easy Summer Cold Soup Recipe
When the summer heat hits its peak, the absolute last thing you want to do is turn on a hot stove. That is exactly why this vibrant, velvety Green Gazpacho has become an absolute sensation on my patio dinner table. Rooted in the ancient Spanish tradition of cold raw vegetable soups, this modern European twist trades heavy red tomatoes for a beautifully bright combo of ripe avocados, crisp cucumbers, and fresh herbs. It is the ultimate expression of lazy summer luxury—refreshing, intensely flavorful, and ready in literally 25 minutes flat.
The brilliant chef’s secret that triggers an absolute flavor explosion here is the contrast of toppings. Instead of just basic croutons, we are crowning this velvety green bowl with two magnificent elements: warm, deeply sweet caramelized onions and a torn mountain of rich, buttery fresh burrata cheese. As the creamy cheese melts into the icy, garlic-infused herb broth, it creates a deeply satisfying, adult-only comfort bowl that will make your guests go dead silent. Grab your high-speed blender, slice that cucumber, and let us whip up a pure slice of Mediterranean sunshine!
What You Need
- 2 balls of fresh quality burrata cheese
- 250 g organic English cucumber (peeled and roughly chopped)
- 2 ripe avocados (scooped out)
- 2 medium onions (sliced into thin wheels for caramelizing)
- 2 green bell peppers (cored and chopped)
- 350 g sweet yellow tomatoes
- 2 plump garlic cloves
- 1 bunch of fresh sweet basil
- 3 tbsp quality extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp unsalted butter (just to sweeten up and brown your onions)
- A big pinch of sea salt and freshly cracked white pepper
Step-by-Step
Let us quickly smash out those gorgeous caramelized onions first to give them time to cool down. Melt your tablespoon of butter in a small skillet over medium-low heat, toss in your sliced onion wheels, and a tiny pinch of salt. Let them sweat and brown patiently for about 15 minutes, stirring occasionally, until they turn completely soft, sticky, and beautifully deep golden-brown, then slide the pan off the burner.
While your kitchen fills with that amazing sweet onion smell, grab all your fresh garden veggies. Toss your chopped cucumber, green bell peppers, scooped avocado flesh, yellow tomatoes, and peeled garlic cloves straight into the bowl of a high-speed blender. Strip the fresh basil leaves off their stems and scatter them right into the mix.
Pour your quality extra virgin olive oil and white wine vinegar directly over the vegetables. Hit the blender contents with a generous pinch of sea salt and freshly cracked white pepper.
Secure the lid tightly and blitz the mixture on high speed for 2 to 3 minutes until it transforms into an incredibly smooth, velvety, pourable green soup. Taste the broth right out of the blender container and adjust the seasoning with an extra splash of vinegar or a pinch of salt if you want it to pop more. Slide the blender container straight into the fridge for at least an hour to let those rustic flavors marry and get icy-cold.
To serve, ladle the chilled green soup generously into wide, deep bowls. Take your fresh burrata balls, tear them open gently with your fingers to expose that rich, stringy stracciatella center, and nestle half a ball directly into the middle of each bowl. Crown the cheese with a messy heap of your warm caramelized onions, drizzle a few final drops of quality olive oil across the surface, and serve it up immediately with a thick, crusty slice of grilled sourdough bread!
