Packed with ripe in-season tomatoes and fresh corn, this Tomato Corn Gazpacho is a new rendition of the Spanish classic gazpacho soup. Slow-roasted salmon and crispy rice cakes make this flavorful gazpacho rich and filling while keeping it good for you. The recipe is easy to prepare and is table-ready in under an hour.
Start with the rice. Using your rice cooker or a saucepan on the stove, cook the white rice according to package directions. Splash the cooked rice with rice vinegar, then divide the rice into 4 equal parts. Wet your hands and use a ring mold to form 4 thick rice cakes. Freeze them for 15 minutes. Alternatively, use leftover rice and skip the cooking and freezing steps. Meanwhile, roast the salmon fillet. While the salmon roasts, dump the chopped tomatoes, bell pepper, jalapeño, corn kernels, lime juice, wine vinegar, and a pinch of salt into a high-speed blender. Blend until smooth and chill until ready to serve. Fry the rice cakes until golden and crispy. Serve, topping each bowl with cracked rice cakes and large flakes of roasted salmon. Drizzle with olive oil and top with fresh cracked black pepper.
To make the Tomato Corn Gazpacho, you will need the following ingredients:
Using your rice cooker or a saucepan on a stove, cook ½ cup white rice according to package directions. Stir in 1 tablespoon rice vinegar.
Divide the cooked rice into 4 equal parts. Line a small baking sheet with parchment paper. Place a 2 ½-inch wide ring mold on the parchment paper. Using wet hands, take one portion of the rice and press it into the ring mold to form a thick rice cake. Repeat with the remaining rice.
Transfer the baking sheet with 4 rice cakes to the freezer for 15 minutes.
Preheat the oven to 325 °F.
Place the salmon fillet on a parchment-lined baking sheet. Season with salt and black pepper.
Roast the salmon for 14-15 minutes.
In a high-speed blender, add 2 chopped yellow tomatoes, 1 chopped yellow bell pepper, corn kernels, 1 sliced jalapeño, juice of 1 lime, 2 tablespoons white wine vinegar, 2 tablespoons olive oil, and a pinch of salt.
Blend until smooth. Taste and add more salt if needed.
Transfer the gazpacho to a bowl and chill until ready to serve.
Heat a cast iron pan over medium-high heat and add in ½ cup sunflower oil. Fry the frozen rice cakes for about 3-5 minutes per side or until golden brown. Remove them to paper towels to drain.
To serve, ladle the chilled gazpacho into bowls. Crack the crispy rice cakes over each bowl. Flake the roasted salmon into large pieces and add them to the bowls. Drizzle each bowl with olive oil and top with cracked black pepper. Enjoy!
Indulge in this flavorful and refreshing Tomato Corn Gazpacho! It is easy to prepare and makes for an elegant dinner in less than an hour. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you’ve made!
Super fresh flavors
Loved this gazpacho, so refreshing and easy to make. Perfect for summer evenings.
Wow! This gazpacho hit home. Made it for a summer hangout, and everyone doubled down. Fresh, zesty, and a real crowd-pleaser. Totally vibin' with those flavors!
Superb! I made this gazpacho for a picnic with friends, and they all loved it. It was easy to prepare and refreshing! My husband is now hooked on tomato-based recipes. Will definitely make it again!
Simply great gazpacho!
This gazpacho is a summer favorite in our house. My kids love the sweet corn and we made it together last weekend for a picnic. Just perfect.
OMG! This Tomato Corn Gazpacho is so good! Made it for our family BBQ last weekend, and everyone loved it. It's super simple and refreshing—not to mention, it looked gorgeous on the table! Will totally make again!
This gazpacho is amazing. I made it for a family party and everyone loved it. Super easy.
This gazpacho is super refreshing! I made it for a summer party, and everyone loved it.
Wow, this gazpacho brought back summer picnics for me! So easy to make and full of flavor. I made it with my kids last weekend, and they loved it! Perfect for hot days!
Making this gazpacho was such fun! My kids loved helpin' and it tasted so fresh and yummy.
Superb taste! This gazpacho is a delightful way to enjoy summer flavors. I made it for my family picnic and everyone loved it. The kids couldn’t get enough of the crispy rice cakes!
I made this Tomato Corn Gazpacho for a family gathering last weekend, and it was a hit! The ingredients were fresh and simple, and my grandkids loved the crispy rice cakes. It reminded me of summer picnics from my childhood. Definitely a recipe I'll be making again!
I made this Tomato Corn Gazpacho last weekend, and it was amazing! I was pleasantly surprized by how easy it was to prep with fresh ingredients. A perfect dish for summer, it made me feel proud to share with my friends.
This Tomato Corn Gazpacho is just a game changer! I whipped it up for a summer barbecue and it was the hit of the party. My mates were raving about the fresh flavours and it was super easy to make. The crispy rice cakes just took it to another level. Proper lush dish!
