Gazpacho Verde with Burrata Cheese - How to Make Green Gazpacho Soup
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Date: 2019-07-25
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Comments and reviews: 9
Cool_Dude_53
First thing I've made the day it was released (have to be honest, I wasn't thinking I was ever going to make this at first) but honestly it was one of the most unique dishes I've made. It reminds me of those green smoothies you find in the super market, but has a completely different taste and is surprisingly passable as soup. Best thing is it took almost no time to make
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First thing I've made the day it was released (have to be honest, I wasn't thinking I was ever going to make this at first) but honestly it was one of the most unique dishes I've made. It reminds me of those green smoothies you find in the super market, but has a completely different taste and is surprisingly passable as soup. Best thing is it took almost no time to make
reply
KayOh Media
Hey Chef John, love the foods Any tips for cooking with super hot peppers. other than not to? I am looking for a way to incorporate some of the super hot peppers I am growing into our meals. I know that a little goes a long way with those peppers but some of them have just an amazing flavor profile. If you can get past the heat that is.
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Hey Chef John, love the foods Any tips for cooking with super hot peppers. other than not to? I am looking for a way to incorporate some of the super hot peppers I am growing into our meals. I know that a little goes a long way with those peppers but some of them have just an amazing flavor profile. If you can get past the heat that is.
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Christine King
Chef John Magpie Cafe prepared lunch for the Dalai Lama and Gov. Brown Monday, they served a salad with tomatoes, stone fruit and----burrata Duck was also on the menu (which sounded heavenly, His Holiness isn't a strict vegetarian. Thanks for all your great recipes and videos
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Chef John Magpie Cafe prepared lunch for the Dalai Lama and Gov. Brown Monday, they served a salad with tomatoes, stone fruit and----burrata Duck was also on the menu (which sounded heavenly, His Holiness isn't a strict vegetarian. Thanks for all your great recipes and videos
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Philä Bu
I've made this just now and it's sittting in the fridge. I had to use dried Oregano hope it's gonna work out anyways. When tasting it there was a pretty spikey pungent garlic taste to it. Was my garlic aged to much or will this be mellowed out considerably by the milky burrata?
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I've made this just now and it's sittting in the fridge. I had to use dried Oregano hope it's gonna work out anyways. When tasting it there was a pretty spikey pungent garlic taste to it. Was my garlic aged to much or will this be mellowed out considerably by the milky burrata?
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Manuel Fxcwc
Peppers (black and cayenne pepper, not the plants) are a mistake with gazpacho. We dont add those spices in ANY gazpacho in Spain. Feel free to tell me he is not in Spain. but it is still a mistake. Btw. want it greener? Add some spinach leaves, taste wont change much.
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Peppers (black and cayenne pepper, not the plants) are a mistake with gazpacho. We dont add those spices in ANY gazpacho in Spain. Feel free to tell me he is not in Spain. but it is still a mistake. Btw. want it greener? Add some spinach leaves, taste wont change much.
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PockASqueeno
Huh, this definitely looks interesting. I've never heard of a soup that you don't actually have to cook. Is there any particular reason you only filled the bowl about 1/5 of the way up? Even with the cheese, that's about enough food to fill up a mouse for one meal.
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Huh, this definitely looks interesting. I've never heard of a soup that you don't actually have to cook. Is there any particular reason you only filled the bowl about 1/5 of the way up? Even with the cheese, that's about enough food to fill up a mouse for one meal.
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zwithgol
I've had burrata cheese and maybe the one I had was not so good but the taste had a slight lemony taste which is fine but the consistency kind of reminded me of a raw egg, not so good. But like I said, maybe the one I had wasn't a very good one. I don't know.
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I've had burrata cheese and maybe the one I had was not so good but the taste had a slight lemony taste which is fine but the consistency kind of reminded me of a raw egg, not so good. But like I said, maybe the one I had wasn't a very good one. I don't know.
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Silverjerk
Chef, fresh Oregano seems to be a bit of a rarity locally, and thus I'm forced to find alternatives. In this sort of recipe dried is obviously out; are there other herbs that blend well with these flavors, or am I going to need to expand my herb garden?
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Chef, fresh Oregano seems to be a bit of a rarity locally, and thus I'm forced to find alternatives. In this sort of recipe dried is obviously out; are there other herbs that blend well with these flavors, or am I going to need to expand my herb garden?
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houston34
i'm wondering, if we strained the initial liquid really fine, then we would only have a thin spiced cucumber juice kind of stuff right? to be a soup, it needs to have some kind of creamy body to it isn't? not just some kind of crazy cucumber water
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i'm wondering, if we strained the initial liquid really fine, then we would only have a thin spiced cucumber juice kind of stuff right? to be a soup, it needs to have some kind of creamy body to it isn't? not just some kind of crazy cucumber water
reply
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