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Mains

Simple Gazpacho with Crispy Rice

Celebrate the vibrant flavors of summer with this classic gazpacho recipe elevated by a delightful twist—crispy rice! Immerse yourself in the refreshing medley of ripe tomatoes, crisp cucumbers, and bell peppers, blended to perfection with aromatic herbs and tangy vinegar. Topped with nuggets of golden, crispy rice, this traditional Spanish soup takes on a delightful crunch, adding a delightful contrast to every spoonful.

Time
1hr
Ingredients
13
Servings
13
Products

Servings

6

Ingredients

13

Cook Time

15

Product used:

Medium-Grain White

Difficulty

Easy

Ingredients

1 1/2 cups Riceland Medium Grain or Sushi Rice

1 tablespoon rice vinegar

4 large very ripe tomatoes, cored, seeded, and cut into rough 1-inch chunks

Kosher salt and freshly ground black pepper

1 medium cucumber, peeled, seeded, and cut into rough 1-inch chunks

1 small sweet onion, peeled and cut into rough 1-inch chunks

1 medium green bell pepper, cored, seeded, and cut into rough 1-inch chunks

1/4 cup roughly chopped fresh oregano leaves

2 cloves garlic, peeled and smashed

1 cup extra-virgin olive oil, plus more for serving

2 tablespoons Jerez sherry vinegar, plus more to taste

1/2 cup vegetable oil

Chopped herbs such as parsley, chives, or oregano for serving


Preparation

1. Cook rice in rice cooker or on the stove according to package directions

2. When the rice is done, drizzle in rice vinegar and stir

3. Using a wet hand, press rice into 1” thick molds (ring molds works great)

4. In a large blender, add tomatoes, cucumber, onion, bell pepper, oregano, garlic, olive oil and vinegar. Blend on high until smooth, about 3 minutes.

5. Strain soup through mesh strainer and chill.

6. Heat a cast iron skillet on stove at medium-high heat with vegetabl oil. Once hot, fry frozen rice molds for 2-3 minutes on each side or until golden brown. Set on paper towels to drain.

7. Add a serving of chilled gazpacho to bowl and season to taste with salt, pepper, olive oil and vinegar. Crack the crispy rice over the top. Sprinkle with fresh herbs and serve.