Steps to Prepare Brinjal Plant Growth Stages

Gazpacho Verde With Burrata Cheese

Brinjal (solanum melongena l.) popularly known as egg plant belongs to family solanaceae and india is its center of origin and diversity.

Recipe Summary Gazpacho Verde With Burrata Cheese

This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.

Ingredients | Brinjal Plant Growth Stages

3 cups sliced English cucumber

2 cloves garlic, sliced

1 cup packed basil leaves

2 tablespoons fresh oregano leaves

½ cup water, plus more as needed

¼ cup seasoned rice vinegar, or more to taste

¼ cup olive oil

1 pinch cayenne pepper

salt and freshly ground black pepper to taste

8 ounces burrata cheese

Directions

Place cucumber slices, garlic, basil, oregano, water, rice vinegar, olive oil, cayenne pepper, salt, and black pepper into the bowl of a blender. Pulse 2 or 3 times. Blend on highest speed about 1 or 2 minutes until mixture liquefies. Strain through a fine strainer, pressing everything through with a spoon leaving just a few tablespoons of fiber and rough bits.

Cover and refrigerate until ice cold, 1 or 2 hours.

Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.

One English cucumber yields about 3 cups sliced.

If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.

Info | Brinjal Plant Growth Stages

prep: 10 mins additional: 1 hr 5 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Gazpacho Verde With Burrata Cheese

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