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Black Rice Gazpacho

Quick Information

1 hr
Gluten Free



Spanish Gazpacho

2 lbs tomatoes, peeled and seeded (Pantry Friendly: 2, 15 oz. cans whole tomatoes)

1 cup seedless cucumber, diced

1-2 Tbsp. jalapeno, diced

½ cup red onion, diced

1-2 Tbsp. garlic, minced

½ cup red bell pepper, diced

¼ cup lime juice

5 Tbsp. red wine vinegar

3 Tbsp.  extra  virgin olive oil

½ cup cilantro

1 tsp salt


1 cup cooked Lundberg Family Farms Organic Black Pearl Rice

1 cup seedless cucumber, diced

1 cup red bell pepper, diced

½ cup red onion, diced


Place all the soup ingredients in a food processor and liquefy.  Refrigerate for at least an hour.  To serve, place cooked rice in the bottom of the bowl and add the diced cucumber, bell pepper and onion then pour the soup over the vegetables.  When served in a clear dish or glass, the visual is impressive.

Italian Gazpacho

For an Italian version, omit the onion, lime juice, & cilantro. Add an additional ¼ cup diced red bell pepper, 2 Tbsp. fresh basil, 1 Tbsp. fresh oregano, 2 Tbsp. balsamic vinegar. Reduce the red wine vinegar to 1 Tbsp. & the olive oil to 2 Tbsp. Garnish ingredients remain the same.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 230

Calories from Fat 72

Total Fat 8g

Saturated Fat 1g

Cholesterol 0mg

Sodium 600mg

Total Carbohydrates 36g

Fiber 7g

Sugar 11g

Protein 5g