Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be...
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I don’t think there’s actually a difference between a liquid
salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata
recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, it really
was delicious, fun to eat, and very refreshing.

I was recently gifted some homemade Bloody Mary mix by a
couple of new friends, Clayton and Linda-Marie, which unfortunately I haven’t
been able to enjoy yet. However, the combination of seeing that on the counter,
along with a tub of burrata cheese in the fridge, led to this rather odd
attempt. While the Bloody Mary part of the equation completely dominated the
tomato and mozzarella salad element, I still found this thoroughly enjoyable to
eat, which at the end of the day, is all that matters.

I’m not exactly sure how best to serve this, but a small
portion as a starter would seem to make the most sense. Or, maybe a larger
serving, paired with a crusty hunk of bread as a brunch item. Vodka sold separately.
So, whether you’re going to take this idea and run with it, or you’re just
going to do the first part, and make some real Bloody Marys, I hope you give this
a try soon. Enjoy!

Ingredients for 4 portions of Blood Mary Burrata:

2 pounds fresh vine-ripened tomatoes

1/3 cup sliced celery

1/4 cup sliced hot or mild red peppers

1/2 clove garlic

1/2 cup water

juice of one lemon

2 tablespoons Worcestershire sauce, or to taste

2 teaspoon hot sauce, or to taste

2 tablespoons hot prepared horseradish, or to taste

2 teaspoon black pepper, or to taste

1 teaspoon kosher salt, or to taste

For Service:

1 cup Blood Mary Burrata base

2 ounces burrata cheese, or fresh mozzarella

sliced olives, celery, and cherry tomatoes to garnish

freshly grated horseradish root for the top

freshly ground black pepper and olive oil to finish,
optional

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