LAND RECIPES
Gazpacho with basil and lemon basmati
A rustic recipe brimming with freshness meets the aromatic accents of a fragrant basmati rice.
Difficulty: Easy
Preparation: 20 min
Cooking: 7 min
Doses: 4 people
Cost: Low
There are many variations of this dish, even in colour. The all-white one, typical of Malaga, is a cream made exclusively with bread, water, apple vinegar, garlic and almonds.
Difficulty: Easy
Preparation: 20 min
Cooking: 7 min
Doses: 4 people
Cost: Low
There are many variations of this dish, even in colour. The all-white one, typical of Malaga, is a cream made exclusively with bread, water, apple vinegar, garlic and almonds.
Ingredients
Fior d’Himalaya Rice 300g
Unwaxed lemon 1
Black pepper 3-4 grains
Cardamom 3-4 seeds
Fresh basil
Coloured sprouts
Oil, salt and pepper to taste
For the gazpacho:
Ripe tomatoes 300g
Red pepper 100g
Celery 50g
Cucumber 50g
Spring onion 1
Semolina bread 50g
White vinegar 30ml
Tabasco 2 drops
Oil, salt and pepper to taste
A cold soup that wins everyone over.
- Slice the bread into cubes and steep it in vinegar. Clean and dice all the vegetables, then place them in the blender and add the bread, a few tablespoons of oil, 2 basil leaves and the Tabasco. Blend finely and season to taste, then set aside.
- Bring the water to the boil with the spices, a piece of lemon rind and a teaspoon of coarse salt. Pour in the rice and cook for 6-7 minutes. Drain and dress with oil and lemon juice.
- To make up the dish, pour the gazpacho into a bowl, add the rice in the centre and garnish with sprouts and basil.
A cold soup that wins everyone over.
- Slice the bread into cubes and steep it in vinegar. Clean and dice all the vegetables, then place them in the blender and add the bread, a few tablespoons of oil, 2 basil leaves and the Tabasco. Blend finely and season to taste, then set aside.
- Bring the water to the boil with the spices, a piece of lemon rind and a teaspoon of coarse salt. Pour in the rice and cook for 6-7 minutes. Drain and dress with oil and lemon juice.
- To make up the dish, pour the gazpacho into a bowl, add the rice in the centre and garnish with sprouts and basil.
