Gaz­pa­cho Two Ways with Black Pearl Rice

Natural Solutions - - Food Matters | -

SERVES 4

SPAN­ISH GAZ­PA­CHO: 2 pounds toma­toes, peeled and seeded 1 cup seed­less cu­cum­ber, diced 1-2 ta­ble­spoons jalapeño, diced ½ cup red onion, diced 1-2 ta­ble­spoons gar­lic, minced ½ cup red bell pep­per, diced ¼ cup lime juice 5 ta­ble­spoons red wine vine­gar 3 ta­ble­spoons ex­tra-vir­gin olive oil ½ cup cilantro 1 tea­spoon salt

GAR­NISH: 1 cup cooked Black Pearl Rice (Lund­berg) 1 cup seed­less cu­cum­ber, diced 1 cup red bell pep­per, diced ½ cup red onion, diced ITAL­IAN GAZ­PA­CHO: 2 pounds toma­toes, peeled and seeded 1 cup seed­less cu­cum­ber, diced 1-2 ta­ble­spoons jalapeño, diced 1-2 ta­ble­spoons gar­lic, minced ¾ cup red bell pep­per, diced 1 ta­ble­spoon red wine vine­gar 2 ta­ble­spoons ex­tra-vir­gin olive oil 2 ta­ble­spoons bal­samic vine­gar 2 ta­ble­spoons fresh basil 1 ta­ble­spoon oregano 1 tea­spoon salt

Place all the soup in­gre­di­ents in a food pro­ces­sor and liq­uefy. Re­frig­er­ate soup for at least an hour. To serve, place cooked Black Pearl Rice in the bot­tom of a bowl and add the diced cu­cum­ber, bell pep­per, and onion. Fi­nally, pour the soup over the top.

PRO TIP: Serve in a clear dish or glass for an im­pres­sive and edi­ble vis­ual on your ta­ble! Recipe cour­tesy of Lund­berg Fam­ily Farms.

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