Wild Rice Garden Gazpacho

Who says soup has to be hot? Sizzling summer days and fresh garden produce call for cold and refreshing gazpacho! Add Canoe Wild Rice and you’ve got a meal that’s both cool and healthy.

Posted in: Main Course, Soups


  • 6 Large Garden-Fresh Tomatoes
  • ¼ Cup Extra Virgin Olive Oil
  • ¼ Cup Red Wine Vinegar
  • 1 ½ Cups Canned Tomato Juice or Vegetable Broth (depending on your taste)
  • 1 Large Red Bell Pepper, Coarsely Chopped
  • 2 Cucumbers, Peeled, Seeded, and Coarsely Chopped
  • 1 Large Yellow Onion, Coarsely Chopped
  • Pinch of Cayenne Pepper (more or less to your liking)
  • 1 Clove of Garlic, Minced
  • Salt and Black Pepper, to Taste
  • ¼ Cup Chopped Fresh Dill
  • ½ Cup Fresh, Frozen, or Canned Corn
  • 1 ½ Cups Cooked Wild Rice


  1. Core and coarsely chop the tomatoes, reserving the juice.
  2. In a medium bowl, whisk together the oil, vinegar, reserved tomato juice, and canned tomato juice or vegetable broth, and set aside.
  3. In a blender or food processor, puree tomatoes, red pepper, cucumbers, onions, and garlic, adding juice mixture as you go to keep the blades from clogging. NOTE: Do not puree completely; vegetables should retain some crunch.
  4. Transfer to a large bowl, and stir in cayenne pepper, salt and black pepper, dill, cooked wild rice, and corn.
  5. Cover and chill.
  6. Adjust seasonings before serving, and garnish with freshly chopped herbs, such as basil.

Serves 8. Enjoy!