Delicious recipe from a Michelin-starred chef: green gazpacho with burrata

Last year, Michelin-starred chef Joris Bijdendijk and Samuel Levie launched their own SNERT together—finally, truly flavorful canned pea soup, with a bonus: the very first SNERT bar in the Netherlands. Before long, delicious and inspiring soup stories were flying around them, and Joris and Samuel felt it was high time for an ode to the phenomenon of soup. In their cookbook SNERT—for when everything goes pear-shaped, they share 40 soup recipes for the whole year. Like this spring sensation: green gazpacho with burrata.

How to make green gazpacho with burrata

• Cut all the vegetables into coarse pieces and put them in a blender with the remaining ingredients. Blend until you have a smooth soup, or use an immersion blender, then pour the gazpacho through a fine sieve. If necessary, use the rounded side of a spoon to push the last bit of soup through the sieve, then season with salt.
• Pour the gazpacho into bowls and top with some burrata, avocado, cucumber strips and a mix of fresh green herbs.

Title: Snert
Author: Joris Bijdendijk and Samual Levie
Price: €20
Publisher: Nijgh & Van Ditmar

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• How to serve and use burrata
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