Gazpacho Latino With Real California Burrata - CMAB Foodservice

Ingredients

• 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