Easy Entrees

Chunky gazpacho with rice

Name: Chunky gazpacho with rice
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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 (500ml) tomato juice; 1/2 cup (125ml) tomato puree; 2 tablespoons balsamic vinegar; 2 cups cooked white long grain rice; 1/3 cup (80ml) extra virgin olive oil; Lemon juice and Tabasco, to taste

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45m

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

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

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 (500ml) tomato juice
1/2 cup (125ml) tomato puree
2 tablespoons balsamic vinegar
2 cups cooked white long grain rice
1/3 cup (80ml) extra virgin olive oil
Lemon juice and Tabasco, to taste

Method

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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