Strawberry Gazpacho with Burrata, Mint & Cheddar Granola



Gazpacho doesn't always need to be made with tomatoes. For a flavorful twist, we used sweet, ripe summer strawberries and paired with creamy burrata, lemon mint, and our aged cheddar granola for a bit of crunch.Gazpacho doesn't always need to be made with tomatoes. This one is made from strawberries, then paired with creamy burrata, lemon mint, and sharp cheddar granola from bumble & butter to add a bit of crunch.
Serves 4-6

For the gazpacho:

  • 5 cups quartered strawberries
  • 3/4 cup diced cucumber
  • 1.5 cups diced red bell pepper
  • 1 tsp thyme leaves
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp tomato juice
  • 1/2 tbsp gochujang or tabasco
  • 2 tsp minced garlic
  • Salt + freshly ground black pepper to taste

To garnish:


In a bowl, toss all the ingredients for the gazpacho in a bowl. Cover with plastic wrap and let marinate at room temperature for an hour.

Puree the ingredients in a blender on high speed until very smooth. Taste and season with more salt or vinegar if necessary. Chill in the refrigerator until cold.

Serve in chilled bowls, garnishing with extra-virgin olive oil, orange mint leaves, freshly ground black pepper, freeze-dried strawberries, and our sharp cheddar granola.

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