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–+ servings
Corn Gazpacho

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gazpacho
  • 3 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 Salt
  • to taste Black Pepper
For the Rice
  • 1 cup Short-Grain White Sushi Rice Can substitute with any short-grain rice.
  • 1 tablespoon Rice Vinegar Optional for flavor.
For the Salmon
  • 1 pound Salmon Can substitute with other fish or tofu.
  • 2 tablespoons Sunflower Oil Any neutral oil can substitute.

Equipment

  • Blender
  • baking sheet
  • mixing bowl
  • cast iron skillet
  • parchment paper

Method
 

Prepare Rice
  1. Cook 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 Gazpacho
  1. Blend 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 Gazpacho
  1. Transfer gazpacho to a bowl, season with salt and pepper, cover, and refrigerate for at least 30 minutes.
Roast Salmon
  1. Preheat oven to 325°F (160°C). Season salmon fillets and roast for 14-15 minutes until opaque and flaky.
Fry Rice Disks
  1. Heat sunflower oil in a skillet and fry the frozen rice disks for 2-3 minutes on each side until golden brown and crispy.
Plate
  1. Flake 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

Notes

Ensure the gazpacho is well-chilled before serving to enhance its refreshing qualities. Adjust seasoning to taste before serving.

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