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Corn Gazpacho with Salmon & Crispy Rice

Delightful Corn Gazpacho with Salmon & Crispy Rice Treat

A refreshing Corn Gazpacho with Salmon & Crispy Rice perfect for summer days.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: American, Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gazpacho
  • 2 cups golden heirloom tomatoes Substitute with any ripe tomatoes
  • 1 medium yellow pepper Red bell pepper can work beautifully too
  • 1 ear corn Fresh corn enhances sweetness and texture
  • 1 jalapeño Remove seeds for milder flavor
  • 1 lime Offers acidity; lemon is a great alternative
  • 2 tablespoons white wine vinegar Apple cider vinegar can be used instead
  • 2 tablespoons olive oil Opt for avocado oil or neutral oil
  • to taste salt and black pepper Essential for seasoning
For the Crispy Rice
  • 1 cup short-grain white sushi rice Arborio rice makes a great substitute
  • 1 tablespoon rice vinegar Can be omitted for simplicity
  • ½ cup sunflower oil For frying the rice
For the Salmon
  • 1 pound salmon Replace with baked chicken or tofu if desired

Equipment

  • high-speed blender
  • baking sheet
  • frying pan
  • Ring molds
  • Measuring Cups
  • measuring spoons

Method
 

Step-By-Step Instructions
  1. Cook the sushi rice according to package instructions (about 18 to 20 minutes). Fluff with a fork, stir in rice vinegar, and allow to cool slightly.
  2. Press the rice into ring molds to form 1/2 inch thick discs. Place in the freezer for 15 minutes until firm.
  3. Blend together the tomatoes, yellow pepper, corn, jalapeño, lime juice, white wine vinegar, and olive oil in a blender until smooth.
  4. Season the gazpacho with salt and black pepper, then refrigerate for at least 30 minutes.
  5. Preheat the oven to 325°F (165°C). Season the salmon with salt and black pepper, roast for 14-15 minutes.
  6. Heat sunflower oil in a frying pan and fry the rice discs for about 2-3 minutes on each side until golden brown.
  7. Flake the salmon, ladle chilled gazpacho into bowls, top with crispy rice and salmon, drizzle with olive oil, and garnish with black pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Ensure the gazpacho is well chilled for optimal flavor. Use the ripest vegetables for the best taste.

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