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!
