Jump to Recipe Print RecipeAs the sun rises higher in the summer sky, the need for something refreshingly cool becomes undeniable. Enter my Creamy Corn Gazpacho with Roasted Salmon & Crispy Rice, a delightful twist on a classic that’s sure to elevate your warm-weather dining experience. This vibrant cold soup showcases the natural sweetness of corn and heirloom tomatoes with just a hint of spice from jalapeño, making it a crowd-pleaser that everyone will love. What’s more, this recipe is not only dairy-free and gluten-free but also a breeze to make, perfect for those evenings when you crave something healthy without the fuss. The contrast of smooth gazpacho, tender roasted salmon, and addictive crispy rice disks creates a dish that’s both visually stunning and deliciously satisfying. Are you ready to impress your family and friends while keeping your kitchen cool? Let’s dive into this summery delight! Why is Corn Gazpacho a Must-Try? Cooling comfort: This Corn Gazpacho is the ultimate refreshing dish for hot summer days, combining vibrant flavors that invigorate. Flavor explosion: The sweet corn pairs seamlessly with heirloom tomatoes and a zesty kick from jalapeño, ensuring every spoonful is a delight. Quick and easy: With simple prep and cooking steps, you’ll spend less time in the kitchen—perfect for busy evenings. Serve chilled: Best enjoyed cold, this dish can be made ahead of time, making it a great option for gatherings or picnics. Crowd-pleaser: With flavors that cater to both seafood lovers and those avoiding dairy and gluten, it’s a versatile recipe for everyone to enjoy. Check out my Grilled Shrimp Salsa for more delicious summer bites! Corn Gazpacho Ingredients • Here’s everything you need for the best corn gazpacho! For the Gazpacho Golden Heirloom Tomatoes – Sweetness and creaminess; any ripe tomatoes can work in place of heirlooms. Ear of Corn – Freshness and sweetness; frozen corn kernels can be used if fresh is unavailable. Yellow Pepper – Contributes sweetness and texture; substitute with any bell pepper color as per preference. Jalapeño – Adds heat; deseed for milder flavor or substitute with bell pepper for no spice. Lime – Brightens flavors; can use lemon juice as an alternative. White Wine Vinegar – Enhances acidity; can be swapped with apple cider vinegar. Olive Oil – Adds richness to the soup; can use avocado oil for a similar effect. Salt and Black Pepper – Seasoning to taste. For the Rice Short-Grain White Sushi Rice – Provides structure and a crispy texture when fried; can substitute with any short-grain rice. Rice Vinegar – Adds acidity to the rice; optional for flavor, apple cider vinegar can be a substitute. For the Salmon Salmon – Main protein that offers richness; can substitute with other fish or even tofu for a vegetarian version. Sunflower Oil – Used for frying; any neutral oil can substitute. Step‑by‑Step Instructions for Creamy Corn Gazpacho with Roasted Salmon & Crispy Rice Step 1: Prepare Rice Start by cooking the short-grain white sushi rice according to the package instructions. Once cooked, transfer the rice to a mixing bowl and stir in a splash of rice vinegar for flavor. Next, using wet hands, mold the rice into 1-inch high disks and place them on a parchment-lined tray. Freeze the rice disks for about 15 minutes until solid. Step 2: Make Gazpacho In a high-speed blender, combine the golden heirloom tomatoes, yellow pepper, corn, jalapeño, lime juice, white wine vinegar, and olive oil. Blend until the mixture is completely smooth, showcasing the vibrant colors. If the gazpacho appears too thick, gradually add ice water while blending until you achieve your desired consistency. Step 3: Chill Gazpacho Once blended, pour the gazpacho into a large mixing bowl and season generously with salt and black pepper to taste. Cover the bowl with plastic wrap and refrigerate the gazpacho for at least 30 minutes, allowing the flavors to meld and ensuring it is well-chilled before serving, which is essential for this refreshing corn gazpacho. Step 4: Roast Salmon Preheat your oven to 325°F (160°C). While the oven heats, season the salmon fillets with salt and pepper to enhance their natural flavors. Place the salmon on a parchment-lined baking sheet, and roast in the oven for 14-15 minutes. The salmon should be opaque and flaky when done, infusing the dish with its rich essence. Step 5: Fry Rice Disks In a cast iron skillet, heat a generous amount of sunflower oil over medium heat. Once hot, carefully add the frozen rice disks, frying them for about 2-3 minutes on each side until they turn golden brown and crispy. Remove the disks and place them on paper towels to drain excess oil, ensuring they maintain their delightful crunch. Step 6: Plate To serve, flake the roasted salmon into bite-size pieces. In individual bowls, ladle the chilled corn gazpacho, then elegantly top it with the crispy rice disks and flaked salmon. For an extra touch, drizzle with a bit of olive oil and sprinkle cracked black pepper over the top, enhancing both the flavor and presentation of the dish. Corn Gazpacho Variations & Substitutions Feel free to get creative and tailor this corn gazpacho to your taste buds and dietary preferences! Dairy-Free: Make sure to omit any dairy ingredients, such as cream, if you choose to add it. This recipe is already tailored for you! Smoky Flavor: Substitute the roasted salmon with smoked salmon for an added depth of flavor that complements the sweetness of the corn. Vegan Option: Swap the salmon for marinated tofu or tempeh to keep the dish plant-based and still packed with protein. Crunchy Twist: Instead of the crispy rice, why not use tortilla chips for a different kind of crunch that adds to the summer vibe? Heat Level: Adjust the spice by adding more jalapeño or switch it out for a milder pepper option if you prefer a gentle kick. Herb Infusion: Elevate the flavor by throwing in fresh herbs like cilantro or basil into your gazpacho mix for a burst of freshness. Flavor Boost: Consider a splash of your favorite hot sauce while blending to give it an extra kick and tantalize those taste buds! Different Tomatoes: Using a mix of heirloom tomatoes or switching to regular Roma or cherry tomatoes will work beautifully for this dish. For a light yet flavorful pairing, why not try this with my Grilled Shrimp Salsa? Enjoy your delightful creations! Make Ahead Options These Creamy Corn Gazpacho with Roasted Salmon & Crispy Rice are perfect for meal prep, saving you time on busy weeknights. You can make the gazpacho up to 24 hours in advance; just blend it, season, and refrigerate in an airtight container to maintain freshness. The crispy rice disks can be shaped and frozen for up to 3 days; fry them straight from the freezer just before serving for that perfect crunch. As for the salmon, roast it shortly before plating to keep it tender and flaky. Simply assemble the gazpacho, top with salmon and crispy rice, and enjoy restaurant-quality results with minimal effort! How to Store and Freeze Corn Gazpacho Fridge: Keep your Corn Gazpacho in an airtight container for up to 3 days. Make sure it’s well-chilled before serving for the best flavor. Freezer: Although not ideal, you can freeze Corn Gazpacho for up to a month. Store in a freezer-safe container, leaving space for expansion. Reheating: If frozen, thaw overnight in the fridge, then blend again to restore creaminess. Enjoy chilled rather than reheated! Crispy Rice Storage: Store crispy rice disks in an airtight container at room temperature for up to 2 days. Reheat in a hot pan for their signature crunch. Expert Tips for Corn Gazpacho Chill Thoroughly: Make sure the gazpacho is well-chilled before serving; this enhances its refreshing qualities. Aim for at least 30 minutes in the fridge. Adjust Consistency: If the gazpacho turns out too thick, gradually blend in ice water until you reach the perfect creamy consistency. Perfectly Crispy Rice: Keep the rice disks frozen until you’re ready to fry them; this ensures they achieve that wonderful crispy texture without falling apart. Season with Care: Taste before serving! Adjust salt and pepper to make sure your corn gazpacho is seasoned just right. Experiment with Toppings: Feel free to get creative with toppings—fresh herbs, avocado slices, or an extra drizzle of olive oil can elevate your dish. What to Serve with Corn Gazpacho with Salmon & Crispy Rice What can elevate your Corn Gazpacho experience to new delightful heights? Imagine serving a vibrant meal that pairs beautifully with refreshing bites, enhancing the overall enjoyment of your summer dining. Crispy Tortilla Chips: Their saltiness and crunch provide a satisfying contrast to the smooth soup. Perfect for scooping up that flavorful gazpacho! Grilled Vegetables: Charred zucchini, bell peppers, and eggplant add a smoky depth and complement the fresh ingredients in your dish beautifully. Mixed Green Salad: A light salad with a citrus vinaigrette adds brightness and freshness, balancing the richness of the salmon and the creamy soup. Avocado Toast: Creamy avocado on toasted bread offers richness that harmonizes wonderfully with the light and refreshing gazpacho’s flavors. Sparkling Water with Lime: The effervescence and citrusy hint are refreshing and cleanse the palate between bites, making each spoonful of gazpacho even more enticing. Chilled White Wine: A crisp, chilled Sauvignon Blanc enhances the meal’s flavors, its acidity gracefully mirroring the gazpacho’s zestiness. Lemon Sorbet: For dessert, a light lemon sorbet offers a refreshing finish, the tartness perfectly capping your summery feast. Cucumber Salad: Crisp cucumber enhances the meal with its coolness, adding a delightful crunch that mirrors the crispy rice. Corn Gazpacho with Salmon & Crispy Rice Recipe FAQs What type of tomatoes should I use for the gazpacho? Absolutely! Golden heirloom tomatoes lend a unique sweetness and creaminess to the dish. If you can’t find heirloom tomatoes, any ripe tomatoes will work perfectly instead. Just look for ones that feel slightly firm but have a ripe aroma for the best flavor. How long can I store the corn gazpacho in the fridge? You can store your Corn Gazpacho in an airtight container for up to 3 days. However, it’s best enjoyed fresh, so do ensure it is well-chilled before serving. This way, the flavors remain vibrant, and the texture stays delightful! Can I freeze the gazpacho for later use? While it’s not ideal since gazpacho is best served fresh, you can freeze it for up to a month. Pour the gazpacho into a freezer-safe container, leaving some space at the top for expansion. When you’re ready to enjoy it, simply thaw it overnight in the fridge and blend once more to restore its creamy consistency. What can I do if the gazpacho is too thick after blending? No worries at all! If your gazpacho is thicker than you’d like, you can gradually add ice water while blending until you reach your desired consistency. This not only helps thin it out but also keeps it refreshingly cold, which is perfect for summer days! Are there any dietary considerations for pets or allergies with this recipe? For sure! This Corn Gazpacho is dairy-free and gluten-free, making it suitable for many dietary preferences. However, if you’re serving this to guests, double-check for allergies, especially to fish or seeds, as the salmon and sunflower oil may present issues for some individuals. How can I ensure my crispy rice disks stay crunchy? Very! Keep the crispy rice disks frozen until right before frying to achieve that perfect crunch. Once fried, place them on paper towels immediately to drain excess oil, and avoid storing them in the fridge as they may lose their delightful crispness. Enjoy the satisfying crunch with every bite! Refreshing Corn Gazpacho with Salmon and Crispy Rice Delight Enjoy a refreshing Corn Gazpacho, perfect for summer, paired with roasted salmon and crispy rice for a delightful twist. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsChill Time 30 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 4 bowlsCourse: AppetizersCuisine: MediterraneanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Gazpacho3 cups Golden Heirloom Tomatoes Any ripe tomatoes can work in place of heirlooms.1 ear Corn Fresh or frozen.1 medium Yellow Pepper Any bell pepper color can be used.1 medium Jalapeño Deseed for milder flavor or substitute with bell pepper.1 large Lime Lemon juice can be used as an alternative.2 tablespoons White Wine Vinegar Can swap with apple cider vinegar.2 tablespoons Olive Oil Avocado oil can be used.to taste Saltto taste Black PepperFor the Rice1 cup Short-Grain White Sushi Rice Can substitute with any short-grain rice.1 tablespoon Rice Vinegar Optional for flavor.For the Salmon1 pound Salmon Can substitute with other fish or tofu.2 tablespoons Sunflower Oil Any neutral oil can substitute. Equipment Blenderbaking sheetmixing bowlcast iron skilletparchment paper Method Prepare RiceCook the sushi rice according to package instructions. Stir in a splash of rice vinegar once cooked. Mold the rice into 1-inch high disks and freeze for 15 minutes.Make GazpachoBlend together the tomatoes, yellow pepper, corn, jalapeño, lime juice, white wine vinegar, and olive oil until smooth. Adjust consistency with ice water if needed.Chill GazpachoTransfer gazpacho to a bowl, season with salt and pepper, cover, and refrigerate for at least 30 minutes.Roast SalmonPreheat oven to 325°F (160°C). Season salmon fillets and roast for 14-15 minutes until opaque and flaky.Fry Rice DisksHeat sunflower oil in a skillet and fry the frozen rice disks for 2-3 minutes on each side until golden brown and crispy.PlateFlake salmon into pieces. Serve the gazpacho in bowls topped with crispy rice disks and flaked salmon. Drizzle with olive oil and sprinkle with cracked black pepper. Nutrition Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 6mg NotesEnsure the gazpacho is well-chilled before serving to enhance its refreshing qualities. Adjust seasoning to taste before serving. Tried this recipe?Let us know how it was!
