Chunky gazpacho with rice

Cooking Soups Chunky gazpacho with rice

This traditional cold tomato-based soup is made into a hearty dish with the addition of rice.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place half of each of the capsicum, cucumber and chilli in a food processor with the garlic, onion, tomato juice, tomato puree and vinegar. Process until smooth, adjust seasoning then place in freezer for 30 minutes to chill.
  2. When ready to serve, divide the cooked rice between 4 soup bowls and top with the remaining capsicum, cucumber and chilli. Ladle the chilled soup over the top, drizzle with olive oil and season to taste with lemon juice and Tabasco.

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1 red and 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
2 cups tomato juice
1/2 cup tomato puree
2 tbsp balsamic vinegar
2 cups cooked white long-grain rice
1/3 cup extra virgin olive oil
Lemon juice and Tabasco, to taste

Adv

Autors
Preparation time
45
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Soups
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