Gazpacho with brown rice
Instructions
Prepare the vegetable broth by placing the celery, carrot, onion, and ginger in a pot with about 1 liter of water, bring to a boil, and simmer for 15 minutes. In a sufficiently large pot, add 120 g of rice and 600 g of broth, bring to a boil, add salt, cover, and continue cooking for 45 minutes over very low heat on the smallest burner you have, without ever lifting the lid.
Fun fact! This cooking method is called absorption cooking.
Meanwhile, wash the fruit and vegetables and chop them into small pieces. Dice one of the 3 tomatoes that will be used to garnish the dish.
Once the rice is cooked, let it cool slightly.
In a blender, combine the chopped vegetables, fruit, oil, vinegar, ginger juice, a pinch of salt, and half of the cooked rice. Blend everything well until the mixture is smooth and thick. Taste and adjust the salt if necessary.
Divide the mixture among 4 nice soup bowls. In the center of each bowl, place some of the diced tomato, a little rice, the raspberries, the scallion, and the basil leaves. Serve with a drizzle of oil.
