Bloody Mary Burrata

Name: Bloody Mary Burrata
Total time: 135
Yield: 4
Ingredients: 2 pounds vine-ripened tomatoes; ⅓ cup sliced celery; 1 jalapeno, sliced; ½ clove garlic; ½ cup water; 1 lemon, juiced; 2 tablespoons Worcestershire sauce; 2 tablespoons hot prepared horseradish; 2 teaspoons hot sauce; 1 teaspoon kosher salt; 2 teaspoons ground black pepper; 6 ounces Burrata cheese; freshly ground black pepper to taste; 4 drizzles olive oil

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

4 servings

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2 pounds vine-ripened tomatoes
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⅓ cup sliced celery
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1 jalapeno, sliced
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½ clove garlic
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½ cup water
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1 lemon, juiced
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2 tablespoons Worcestershire sauce

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2 tablespoons hot prepared horseradish
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2 teaspoons hot sauce
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1 teaspoon kosher salt
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2 teaspoons ground black pepper
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6 ounces Burrata cheese
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freshly ground black pepper to taste
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4 drizzles olive oil

Instructions

Combine tomatoes, celery, jalapeno, and garlic in a blender. Pour in water and blend until very smooth. Pass mixture through a fine-mesh strainer and discard skins.
Add lemon juice, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Whisk thoroughly; taste and adjust seasonings. Cover Bloody Mary base with plastic wrap and refrigerate until completely chilled, at least 2 hours.
Ladle 1 cup cold Bloody Mary base into each serving bowl. Dollop 2 ounces Burrata cheese into the center. Season with black pepper and drizzle in olive oil.