This vibrant and refreshing Gazpacho with Rice recipe is a twist on the classic Spanish cold soup. It's perfect for a hot summer day and packs a flavour punch, making it both simple and delicious. The addition of rice adds a delightful creamy texture and extra heartiness to the soup. Imagine yourself sipping this chilled wonder on a warm summer evening, with the sun setting in the distance... I don't know about you but it sounds pretty magical to me.

What makes this recipe special? Well, it's not just the perfect balance of flavors; it's also how adaptable it is. Feel free to adjust the ingredients according to your taste and available produce. Want to add some grilled chicken? Go for it! Prefer a smoother texture? Straining the soup is an easy solution! The beauty of this recipe lies in its flexibility; it's your canvas, and you're the artist. So let's get creative and whip up a bowl of summery perfection!

Gazpacho with Rice

Name: Gazpacho-with-Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 large Cucumber; 2 large Tomatoes; 1 large Red bell pepper; 1/2 large Red onion; 1/2 cup Short-grain rice; 1 cup Water; 1/2 cup Olive oil; 2 tablespoons Red wine vinegar; To taste Salt; To taste Black pepper

This Gazpacho with Rice recipe is a refreshing twist on the classic Spanish cold soup, perfect for a hot day. The creamy rice adds heartiness to this vibrant and flavorful dish.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

First, prepare your vegetables. Wash and roughly chop 1 large cucumber, 2 large ripe tomatoes, 1 red bell pepper, and 1/2 a large red onion. This is a great time to put on some music, maybe your favourite podcast and start chopping;)
Next, we need to get cooking the rice. In a small saucepan, combine 1 cup of water and 1/2 cup of short-grain rice. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed. Set aside to cool.
Once the rice is cooked, add it to your blender or food processor along with the chopped vegetables. Pour in 1/2 cup of good quality olive oil, 2 tablespoons of red wine vinegar, and a generous pinch of salt and freshly ground black pepper. (I like to add a pinch of cayenne pepper, too, for a subtle kick but that's up to you!)
Blend until smooth. You may need to stop and scrape down the sides of the blender a couple of times to make sure everything gets blended properly. The key to a really good Gazpacho is to make sure everything is nicely blended, no large chucks of anything.
Once it's blended, taste and adjust the seasoning as needed. You might want to add more salt, pepper, or vinegar depending on your preference. Remember to taste, as we need this to be to your liking, not mine!
Strain the gazpacho (optional). If you prefer a smoother, less chunky gazpacho, you can strain it through a fine-mesh sieve or colander at this stage. I usually skip this step but sometimes will do it if the texture feels too chunky.
Chill the gazpacho thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld. The longer it sits, the better it tastes! I usually make a large batch on Sunday to enjoy throughout the week, and its even better when its been in the fridge for a few days!
Serve chilled. Ladle the gazpacho into bowls and garnish with some fresh herbs and a drizzle of high-quality extra virgin olive oil, if you like. There are tons of garnishes that you can use! Experiment and have fun with this!

📝 Notes

Adjust seasoning to your liking. Consider adding cayenne pepper for extra heat!
For a smoother texture, strain the soup after blending.
Leftovers can be stored in the fridge for up to 3 days and taste even better the next day!