Corn Gazpacho with Salmon & Crispy Rice Recipe

Introduction

This Corn Gazpacho with Salmon & Crispy Rice is a refreshing and unique twist on the classic cold soup. Combining sweet corn, ripe tomatoes, and a hint of spice, it pairs beautifully with tender roasted salmon and crunchy fried rice discs for an exciting texture contrast.

Ingredients

• 1 cup short-grain white sushi rice
• 1 tablespoon rice vinegar (optional)
• 2 golden heirloom tomatoes (roughly chopped)
• 1 yellow pepper (seeded and chopped)
• 1 ear of corn (shucked and kernels removed)
• 1 jalapeño (chopped, seeds removed if you prefer less spice)
• 1 lime
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil (plus more as needed)
• 1/2 cup sunflower oil (or another neutral frying oil)
• 1 pound salmon
• Salt and black pepper to taste

Instructions

1. Step 1: Cook the rice in a rice cooker or on the stove following the package instructions.
2. Step 2: Preheat your oven to 325°F (165°C).
3. Step 3: Once the rice is cooked, drizzle in the rice vinegar and stir well. Using a wet hand, press the rice into ring molds to form 1-inch high discs. Place the discs in the freezer for 15 minutes to firm up.
4. Step 4: In a large blender, combine the chopped tomatoes, yellow pepper, corn kernels, jalapeño, and juice from one lime. Add the white wine vinegar and 2 tablespoons of olive oil.
5. Step 5: Blend the mixture until smooth. If the gazpacho is too thick, add 2 tablespoons of ice water at a time until you reach the desired consistency.
6. Step 6: Pour the gazpacho into a bowl, season with salt and pepper to taste, and add extra olive oil if needed. Chill in the refrigerator until ready to serve.
7. Step 7: Place the salmon on a parchment-lined baking sheet, season with salt and pepper, and roast in the oven for 14-15 minutes until cooked through.
8. Step 8: Meanwhile, heat sunflower oil in a cast iron pan over medium-high heat. Fry the frozen rice discs for 2-3 minutes on each side, until golden brown and crispy. Drain on paper towels.
9. Step 9: Remove the salmon from the oven and gently flake it into large pieces.
10. Step 10: To serve, ladle chilled gazpacho into bowls, top with crispy rice discs and flaked salmon. Finish with a drizzle of olive oil and a crack of black pepper.

Tips & Variations

• Use ripe, juicy tomatoes for the best natural sweetness in your gazpacho.
• For a milder version, remove all jalapeño seeds or substitute with a small amount of sweet bell pepper.
• If you don’t have ring molds, shape the rice discs using a clean cup or simply fry spoonfuls of rice.
• Feel free to swap salmon for another firm fish or cooked shrimp for variety.

Storage

Store leftover gazpacho in an airtight container in the refrigerator for up to 2 days. Keep the crispy rice discs separate and reheat briefly in a pan to restore their crunch. The salmon is best eaten fresh but can be refrigerated for up to 1 day and gently warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gazpacho in advance?

Yes, the gazpacho can be prepared a day ahead and refrigerated to allow flavors to meld. Just give it a good stir before serving.

What can I use instead of sunflower oil for frying?

You can use any neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for frying the rice discs.

Corn Gazpacho with Salmon & Crispy Rice Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This vibrant Corn Gazpacho with Salmon & Crispy Rice recipe offers a fresh and flavorful summer dish combining creamy vegetable gazpacho with tender roasted salmon and crunchy pan-fried sushi rice discs. Perfect as a light lunch or elegant appetizer, this recipe features a blend of heirloom tomatoes, sweet corn, jalapeño, and citrus for a refreshing cold soup, paired with crispy rice and succulent baked salmon for texture and protein.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Rice and Oil

• 1 cup short-grain white sushi rice
• 1 tablespoon rice vinegar (optional)
• 1/2 cup sunflower oil (or another neutral frying oil)
• 2 tablespoons olive oil (plus more as needed)

Vegetables & Seasonings

• 2 golden heirloom tomatoes (roughly chopped)
• 1 yellow pepper (seeded and chopped)
• 1 ear of corn (shucked and kernels removed)
• 1 jalapeño (chopped, seeds removed if you prefer less spice)
• 1 lime
• 2 tablespoons white wine vinegar
• Salt and black pepper to taste

Protein

• 1 pound salmon

Instructions

1. Cook the rice: Prepare the rice according to package instructions using either a rice cooker or stovetop. Once cooked, drizzle in the rice vinegar if using, and stir to combine.
2. Form rice discs: With a wet hand, press the cooked rice tightly into ring molds creating 1-inch high discs. Place the rice discs in the freezer for 15 minutes to set.
3. Prepare the gazpacho base: In a large blender, combine the roughly chopped heirloom tomatoes, yellow pepper, corn kernels, chopped jalapeño, and the juice of one lime. Add white wine vinegar and olive oil. Blend until smooth, adding 2 tablespoons of ice water at a time if the soup is too thick to blend smoothly.
4. Season and chill the gazpacho: Pour the blended soup into a bowl, season with salt and black pepper to taste, add more olive oil if desired, then refrigerate to chill thoroughly while other components are prepared.
5. Roast the salmon: Preheat the oven to 325°F. Place the whole slab of salmon on a parchment-lined baking sheet, season with salt and black pepper, and roast for 14-15 minutes until just cooked through.
6. Fry the rice discs: Heat sunflower oil in a cast iron pan over medium-high heat. Fry the frozen rice discs for 2-3 minutes on each side or until golden brown and crispy. Drain them on paper towels to remove excess oil.
7. Flake the salmon: Remove the roasted salmon from the oven and flake into large bite-sized pieces.
8. Assemble and serve: Spoon chilled gazpacho into serving bowls, top with crispy rice discs, add flaked salmon pieces, drizzle with olive oil, and finish with freshly cracked black pepper.

Notes

• The rice discs must be frozen before frying to help them hold their shape and become crispy.
• If your tomatoes are not very juicy, adding ice water while blending helps achieve a smooth gazpacho consistency.
• Removing jalapeño seeds reduces heat for a milder soup.
• Sushirice is preferred for its stickiness, but other short-grain rice varieties can be used.
• This dish can be prepared ahead by chilling the gazpacho and pre-cooking rice discs. Salmon is best served freshly roasted.

Keywords: gazpacho, salmon, crispy rice, summer soup, roasted salmon, cold soup, spanish recipe, fresh vegetables, healthy lunch