RCI-SP.004.0263.001
Rice Gazpacho
Rice Gazpacho from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- x 46-ounce can tomato juice1 unit
- green peppers2 unitchopped
- cucumber1 unitpeeled and chopped
- tomato1 mediumchopped
- onion1 smallchopped
- garlic clove1 unitminced
- 1 tablespoon
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- 2 cups
Method
1
Pour the tomato juice into a large bowl and add the minced garlic clove, salt, ground black pepper, and hot pepper sauce. Stir well to combine.
2
Add the chopped green peppers, cucumber, tomato, and onion to the tomato juice mixture. Stir until all vegetables are evenly distributed throughout the liquid.
3
Fold in the cooked rice gently, being careful not to break the individual grains. Mix until the rice is well incorporated with the vegetable-tomato base.
4
Sprinkle the fresh parsley over the gazpacho and give the mixture a final stir to combine.
5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the gazpacho to chill thoroughly.
6
Give the gazpacho a final stir and taste for seasoning. Adjust salt, pepper, or hot pepper sauce as needed to suit preference.
7
Serve the rice gazpacho cold in individual bowls. Offer crusty bread on the side if desired for a traditional Spanish presentation.