Name: Chunky gazpacho with rice
Prep time: 45 min
Total time: 45 min
Yield: 1
Cuisine: spanish
Ingredients: 1 red capsicum, seeds removed, roughly chopped; 1 yellow capsicum, seeds, removed, roughly chopped; 1 Lebanese cucumber, peeled, seeds removed, roughly chopped; 1 long red chilli, seeds removed, roughly chopped; 1 garlic clove, roughly chopped; 1/2 small onion, roughly chopped; 500ml tomato juice; 125ml tomato puree; 40.00 ml balsamic vinegar; 400.00 gm cooked white long-grain rice; 80ml olive oil; Lemon juice, to taste; Tabasco, to taste

Chunky gazpacho with rice

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Prep Time:
45 minutes

Cook Time:

Total Time:
45 minutes

Transform classic gazpacho into a filling meal by adding rice.

Ingredients:

1 red capsicum, seeds removed, roughly chopped
1 yellow capsicum, seeds, removed, roughly chopped
1 Lebanese cucumber, peeled, seeds removed, roughly chopped
1 long red chilli, seeds removed, roughly chopped
1 garlic clove, roughly chopped
1/2 small onion, roughly chopped
500ml tomato juice
125ml tomato puree
40.00 ml balsamic vinegar
400.00 gm cooked white long-grain rice
80ml olive oil
Lemon juice, to taste
Tabasco, to taste

Instructions:

Combine half of the capsicum, cucumber, and chili in a food processor with the garlic, onion, tomato juice, tomato puree, and vinegar. Blend until smooth, season to taste, then chill in the freezer for 30 minutes before serving.
To serve, distribute the cooked rice evenly among 4 soup bowls and garnish with the leftover capsicum, cucumber, and chili. Pour the chilled soup over the bowls, then finish off with a drizzle of olive oil and season with lemon juice and Tabasco according to your taste.

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