Tomato Corn Gazpacho

with salmon and crispy rice cakes
With salmon and crispy rice cakes
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Ingredients

½ cup Sushi rice
1 tbsp Rice vinegar
1 lb Skin-on salmon fillet
Sea salt to taste
Black pepper to taste
2 Heirloom tomatoes yellow, large, roughly chopped
1 Yellow bell pepper seeded and chopped
1 Ears of corn shucked and kernels removed
1 Jalapeño pepper chopped
1 Lime juiced
2 tbsp White wine vinegar
2 tbsp Olive oil plus more as needed
½ cup Sunflower oil or another neutral frying oil

Nutritional information

531
Calories
15g
Fat
70g
Carbohydrate
30g
Protein
50mg
Cholesterol
202mg
Sodium
Ingredients

Tomato Corn Gazpacho

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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:

Ingridiens for Tomato Corn Gazpacho

Steps to make Tomato Corn Gazpacho

1

Cook rice

20

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.

2

Make rice cakes

5

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.

3

Freeze

15

Transfer the baking sheet with 4 rice cakes to the freezer for 15 minutes.

4

Preheat oven

Preheat the oven to 325 °F.

5

Prepare salmon

1

Place the salmon fillet on a parchment-lined baking sheet. Season with salt and black pepper.

6

Roast salmon

15

Roast the salmon for 14-15 minutes.

7

Add gazpacho ingredients to blender

1

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.

8

Blend

5

Blend until smooth. Taste and add more salt if needed.

9

Chill gazpacho

Transfer the gazpacho to a bowl and chill until ready to serve.

10

Fry rice cakes

12

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.

11

Serve

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!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Gorgeous! Delicious summer soup!

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