Make this scrumptious cold tomato and veggie soup and enjoy a refreshing bowl of pureed tomato, yellow pepper, shallots, and cucumber all mixed with spoonfuls of our Carolina® Jasmine Rice with Red & Wild Rice and topped with fresh chives.
Cook rice according to package directions. Let cool completely.
Meanwhile, in a blender, pureé 2 tomatoes, 2 cucumbers, yellow pepper, shallot, 2 tbsp oil, garlic, vinegar, hot sauce, salt, pepper, and paprika until smooth. Cover and refrigerate for 1 to 2 hours or until well chilled.
Finely chop remaining tomato and cucumber. Divide soup and rice evenly among 4 bowls. Garnish with chopped tomato and cucumber, and chives. Drizzle with remaining oil.
While traditional gazpacho soup might sound like a difficult task to take on, with our handcrafted recipe for Gazpacho with Jasmine and Wild Rice, it’s as easy as one, two, three. We mean it though. This gazpacho recipe only entails three steps, the right ingredients, and a high power blender.
Beginning with the ingredients, you’ll need our Carolina® Jasmine Rice with Red & Wild Rice, as well as with fresh vegetables including, two tomatoes, two cucumbers, one yellow pepper, and one shallot. With a list like that, it’s clear that this soup is all about the veggies.
That said, it gets just a touch of seasoning. This includes a dash of hot sauce, smoky paprika, red wine vinegar, one clove of garlic, and a bit of salt and pepper.
Last but not least, this cold tomato soup calls for three tablespoons of olive oil, which helps emulsify, or combine these raw ingredients into a smooth texture, and give the soup its slightly creamy texture.