Green Gazpacho, Burrata, Almonds
15 minutes
10 minutes


Green gazpacho

2 over ripe avocados, peeled, roughly chopped

2 Lebanese cucumbers, roughly chopped

3 spring onions, sliced

1-2 long green chillies, sliced

1 garlic clove, sliced

200g soft herbs (dill, parsley, coriander, mint etc.)

125ml whey

1 tlb apple cider vinegar

Olive oil, to taste

Murray River salt flakes, to taste

2 pinches mountain pepper leaf


Half stale sourdough bread, cut into 1cm dice

60ml Extra Virgin olive oil

To Serve

1 burrata, in whey

2 tlb, natural flaked almonds, toasted


Green gazpacho

1. Place avocados, cucumbers, spring onions, chilli, garlic and soft herbs into a bowl of a food processor and pulse until finely chopped.
2. Strain burrata, capturing the whey into a small jug. Reserve cheese. Add whey to avocado mix and pulse to form a smooth puree. Adjust consistency with water if too thick.
3. Season to taste with cider vinegar, salt, olive oil and Mountain pepper leaf.



1. In a non-stick frying pan heat olive oil on Induction setting 7. Add diced sourdough bread in batches and fry until crispy and golden brown.

To Serve

Ladle soup into bowl. In a separate bowl, tear burrata curds and spoon on top of gazpacho
Garnish with croutons, olive oil and almonds


This recipe is perfect for using up leftover stale bread and old herbs – substitute accordingly

Gazpacho will keep in the refrigerator for 24 hours

Burrata is an Italian buffalo milk mozzarella with a fresh cream centre. It can be purchased from gourmet food stores and delis.


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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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