As the summer sun starts to dip towards the horizon, I can’t help but reminisce about sitting on the porch with friends, the air heavy with laughter and the scent of fresh ingredients wafting from the kitchen. One of my favorite ways to celebrate warm, sun-soaked days is with a light and refreshing dish—like this Delicious Corn Gazpacho with Salmon & Crispy Rice Delight. It’s a dish that perfectly marries the sweet crunch of corn with the delicate flavors of fresh salmon, all topped off with a delightful textural surprise from crispy rice!
This recipe holds a special place in my heart, as it was inspired by my grandmother who used to whip up vibrant gazpachos using whatever seasonal produce she had on hand. I loved harvesting fresh corn with her from the farmers’ market and diving into her kitchen to create magic. This summer, I invite you to recreate that feeling in your own home.
Why You’ll Love This Recipe
- Easy to whip up for a weeknight dinner or a chic summer gathering.
- Healthy with bright, fresh ingredients that burst with flavor.
- Refrigerate leftovers for a quick lunch, making it budget-friendly.
- Comforting yet light—perfect for those hot evenings.
Ingredients
Here’s what you’ll need to bring this beautiful dish to life:
- 4 cups fresh corn kernels (about 6 ears) – Fresh corn is sweeter than frozen or canned!
- 1 cucumber, peeled and diced
- 1 bell pepper, chopped (any color for that lovely aesthetic!)
- 1 small red onion, finely chopped
- 2-3 cloves of garlic, minced – Fresh garlic brings an unbeatable punch.
- 1/4 cup fresh basil leaves, torn
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- 8 oz. salmon fillet (skinless, boneless)
- 1 cup cooked jasmine rice
- Vegetable oil for frying
Step-by-Step Instructions
Let’s dive into the kitchen and get this delicious corn gazpacho ready!
- Blend the Base: In a blender, combine half of the corn, cucumber, bell pepper, red onion, garlic, and basil. Add 1.5 cups of vegetable broth, olive oil, and red wine vinegar. Blend until smooth. If you prefer a chunkier texture, feel free to pulse it a few times. It’s all about your personal preference!
- Strain if Desired: If you want a smoother consistency, you can strain the mixture through a fine sieve or cheesecloth. I personally love the texture, so I usually skip this step!
- Mix it Up: Transfer the blended mixture to a large bowl and add the remaining corn and diced cucumber. Season with salt and pepper to taste.
- Chill Time: Cover and refrigerate the gazpacho for at least 2 hours (the longer, the better!) to let all those flavors develop and mingle beautifully.
- Prepare the Salmon: While waiting, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium heat and add a splash of olive oil. Cook the salmon for about 4 minutes on each side until cooked through and flaky. Set aside to cool, then flake into bite-sized pieces.
- Fry the Crispy Rice: In the same skillet, add enough vegetable oil to cover the bottom, about 1/4 inch. Once hot, add the cooked jasmine rice in an even layer. Fry until crispy and golden, stirring occasionally to avoid burning. This should take about 5-7 minutes. Once done, drain on paper towels to absorb any excess oil.
Pro Tips & Variations
Let’s take this dish to the next level with a few of my favorite tweaks:
- Spice it Up: Add a pinch of cayenne pepper or finely chopped jalapeños for a zing!
- Herb Swap: Basil is fabulous, but try using fresh cilantro or mint for a different flavor profile.
- Vegan Option: Skip the salmon and use chickpeas or avocado instead for protein!
- Texture Variety: Mix in some avocado cubes right before serving for creaminess.
Serving Suggestions
Your corn gazpacho is now ready to shine! I love serving it chilled in beautiful bowls, garnished with the flaked salmon and crispy rice on top. Drizzle a bit of extra olive oil or a dollop of crème fraîche for added richness. Some fresh basil leaves make for a lovely garnish too! This dish pairs wonderfully with a slice of crusty bread or a light salad on the side. And don’t forget a crisp white wine or refreshing iced tea to sip on while enjoying the meal.
Storage Tips
Got leftovers? No worries! This gazpacho keeps well in the fridge for up to 3 days. Just make sure to store it in an airtight container. The flavors might intensify, making it even more delicious the next day! If you want to freeze it, I recommend leaving out the salmon and crispy rice until you’re ready to serve—this will ensure the best texture. It can last in the freezer for about 2 months. Thaw in the fridge overnight and blend in fresh salmon when you’re ready to enjoy!
FAQs
Can I make this gazpacho ahead of time?
Absolutely! In fact, it tastes even better when the flavors have had time to meld together. Just make sure to keep it refrigerated and add any crunchy toppings, like the crispy rice, right before serving.
Is the gazpacho meant to be served cold?
Yes, gazpacho is traditionally a chilled soup! The cold temperature enhances the refreshing flavors and makes it perfect for hot summer days.
Can I use frozen corn instead of fresh corn?
You can, but fresh corn has a sweetness and crunch that frozen corn can’t quite match. If frozen is your only option, just make sure to thaw it and drain any excess liquid before blending!
How spicy is this recipe?
It’s not spicy unless you add some heat, such as jalapeños or cayenne pepper. The recipe is meant to be refreshing and light, so feel free to adjust the spice level according to your taste.
Conclusion
I truly hope you give this Delicious Corn Gazpacho with Salmon & Crispy Rice Delight a try. It’s perfect for gatherings or simply for enjoying a quiet evening at home. Please share your thoughts or any variations you come up with—I would love to hear about your culinary adventures in the kitchen! Happy cooking, friends!
Irresistible Corn Gazpacho w Salmon Crispy Rice Delight
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
Description
Savor the flavor of corn gazpacho paired with salmon crunchy rice for a refreshing dish Perfect for summer gatherings 155 chars
Ingredients
Instructions
Notes
A refreshing dish that marries sweet corn and delicate salmon, topped with crispy rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
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