8 cups tomato or V8 juice
2 pints cherry, grape or pear tomatoes, cut into quarters
2 small red onions, diced very small
2 cups chopped cucumber
1 red bell pepper, diced very small
1 yellow bell pepper, diced very small
2 avocados, diced very small
1 cup lime juice
2 tablespoons ground cumin
2 tablespoons sugar (or more to taste)
2 jalapeños, finely chopped
Salt and freshly ground black pepper
1 cup cilantro, finely chopped
10 cups Real California Burrata
Extra Virgin Olive Oil for garnish
4 cups Real California Dry Jack or Scamorza, grated
Combine all diced vegetables with the tomato juice for the gazpacho. Adjust the seasoning, cover, and refrigerate for at least one hour, up to 24 hours.
Make frico with the Dry Jack or Scamorza by spreading a thin layer of grated cheese onto a parchment-lined baking sheet.
Place in a 350°F oven until golden brown and crispy, approximately 7 minutes. While the cheese is still warm, cut into 1-inch strips.
Allow to cool completely and store the strips in an airtight container until ready to use.
Pour gazpacho into ice cold glasses or bowls for serving. Garnish with a piece of Burrata, olive oil and a frico strip.
Recipe developed by Chef Barbara Alexander
