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.