Simple Gazpacho with Crispy Rice
Celebrate summer with this refreshing gazpacho infused with crispy Rice! Enjoy the perfect blend of cool, fresh vegetables and crunchy rice bites. Perfect for warm days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riceland.com.
Cooking tools:
- Rice cooker
- Stove
- Saucepan
- Mixing bowl
- Ring mold
- Blender
- Fine-mesh sieve
- Refrigerator
- Cast iron skillet
- Paper towel
- Spatula
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Freezer
Ingredients
- 1 1/2 cups Riceland Long-Grain White Rice
- 1 tablespoon rice vinegar
- 4 large very ripe tomatoes, cored, seeded, and cut into rough 1-inch chunks
- Kosher salt
- freshly ground black pepper
- 1 medium cucumber, peeled, seeded, and cut into rough 1-inch chunks
- 1 small sweet onion, peeled and cut into rough 1-inch chunks
- 1 medium green bell pepper, cored, seeded, and cut into rough 1-inch chunks
- 1/4 cup roughly chopped fresh oregano leaves
- 2 cloves garlic, peeled and smashed
- 1 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons Jerez sherry vinegar, plus more to taste
- 1/2 cup vegetable oil
- Chopped herbs such as parsley, chives, or oregano for serving
