Ingredients
- 1 1/2 cups Riceland Long-Grain White 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
Instructions
- Cook rice in rice cooker or on the stove according to package directions
- When the rice is done, drizzle in rice vinegar and stir
- Using a wet hand, press rice into 1” thick molds (ring molds works great)
- In a large blender, add tomatoes, cucumber, onion, bell pepper, oregano, garlic, olive oil and vinegar. Blend on high until smooth, about 3 minutes.
- Strain soup through mesh strainer and chill.
- 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.
- 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.