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Burrata on Prickly Pear Gazpacho

Burrata set over prickly pear gazpacho with cucumber and basil
Chilled prickly pear gazpacho topped with creamy burrata and basil.

Ingredients (base: 4 servings)

servings
  • 2 prickly pears (fichi d’India), peeled & sliced
  • 8 oz fresh burrata
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra‑virgin olive oil
  • 2 tbsp granulated sugar
  • 1 cucumber, peeled, seeded & diced
  • 0.25 cup red onion, small dice
  • 2 Roma tomatoes, diced
  • 2 tbsp olives, chopped
  • 8 basil leaves, torn
  • Sea salt & freshly ground black pepper, to taste

Preparation

Peel the prickly pears carefully, blend until smooth, and strain to a fine purée for the gazpacho base.
Whisk in lemon juice, olive oil, and sugar; season with sea salt and black pepper.
Fold in the diced cucumber, onion, and tomatoes. Chill well.
Ladle into chilled bowls, crown each with burrata, garnish with chopped olives and torn basil, and finish with a thread of EVOO.
Tomato & Burrata Tower Contact Chef David

Wine pairing

wine icon

Bisol Jeio Prosecco Brut — crisp acidity and citrus lift balance the sweet‑tart prickly pear and the creaminess of burrata.

Check availability

Nutrition Facts (per serving)

220
Calories
9 g
Protein
11 g
Fat
22 g
Carbs
3 g
Fiber
Values are estimates and will vary based on ingredients and portion sizes.

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