Chunky gazpacho with rice

Posted by adm On January - 26 - 2012

How to cook Chunky gazpacho with rice


  • 1 red and 1 yellow pepper, seeds removed, roughly shredded
  • 1 Lebanese cuke, raw, seeds removed, roughly sliced
  • 1 long red chilly, seeds removed, roughly shredded
  • 1 clove, roughly shredded
  • 1/2 small onion, roughly shredded
  • 2 cups (500ml) tomato succus
  • 1/2 cup (125ml) tomato strain
  • 2 tbs balsamic vinegar
  • 2 cups cooked long-grain rice
  • 1/3 cup (80ml) extra virgin olive oil
  • Lemon juice and Tabasco, to tasting

How to:

  • Place half of each of the pepper, cucumber and chilli in a food processor with the ail, onion, tomato succus, tomato puree and vinegar. Process until polish, adjust seasoning then place in freezer for 30 minutes to shudder.

  • When ready to answer, divide the cooked rice betwixt 4 soup bowls and top with the remaining pepper, cucumber and chilli. Ladle the chilled soup over the top, drizzle with olive oil and season to taste with lemon succus and Tabasco.

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