Chunky Gazpacho with Rice

Name: Chunky Gazpacho with Rice
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 red capsicum, seeds removed, roughly chopped; 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 tbsps. balsamic vinegar; 2 cups cooked white long-grain rice; 1/3 cup (80ml) extra virgin olive oil; to taste lemon juice; to taste Tabasco

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 free…

Cook1 h
Total1 h
Serves2
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian Mediterranean

Ingredients

1 red capsicum, seeds removed, roughly chopped
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 tbsps. balsamic vinegar
2 cups cooked white long-grain rice
1/3 cup (80ml) extra virgin olive oil
to taste lemon juice
to taste Tabasco

Method

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.
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.