Green Gazpacho with Burrata

• 10 yellow tomatoes
• 1 cucumber, peeled
• 2 green bell peppers, seeded

Coarsely chop the tomatoes, cucumber, bell peppers, onion, and avocados. Combine in a blender with the spinach, ginger, chilis, garlic, mint, basil, cilantro, cumin seeds, rice vinegar, and olive oil. Process until you have a smooth soup. Pour the gazpacho through a fine strainer. If necessary, push the last remaining soup through the strainer with the rounded side of a spoon and season with sa