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Bell Pepper Gazpacho with Basmati and Octopus

17/11/2023

I will provide a recipe for a bell pepper gazpacho with basmati rice and octopus, with some Italian suggestions. Before you start, make sure you have all the necessary ingredients.

Ingredients

  • 3-4 red bell peppers, roasted and peeled
  • 1 cucumber, peeled and chopped
  • 2 ripe tomatoes, deseeded and chopped
  • 1 small red onion, chopped
  • 1 clove of garlic, peeled
  • 2 tablespoons of red wine vinegar or sherry vinegar
  • 4 tablespoons of extra virgin olive oil, and a little extra for garnish
  • Salt and black pepper to taste
  • 100 g of basmati rice, cooked according to the package instructions
  • 300 g of cleaned octopus
  • 1 bay leaf
  • Some black peppercorns
  • Fresh parsley for garnish

Preparation

  1. First, prepare the gazpacho. Put the roasted bell peppers, cucumber, tomatoes, red onion, and garlic in a blender or food processor. Blend until smooth. If necessary, add a little water to aid the process.

  2. Add the vinegar, extra virgin olive oil, salt, and pepper, and blend again to mix all the ingredients together. Taste and adjust the acidity and seasoning as desired.

  3. Pass the gazpacho through a sieve to achieve a finer and more homogeneous consistency. Refrigerate for at least one hour before serving to allow the flavors to meld well.

  4. While the gazpacho is chilling, cook the octopus. In a large pot, bring water to a boil with the bay leaf and black peppercorns. Immerse the octopus and let it cook for about 45 minutes or until tender. You can check this by inserting the tip of a knife into the thickest part of the octopus. When it’s ready, remove from the heat and let the octopus cool in the cooking water to maintain tenderness.

  5. Once the octopus is cold, cut it into bite-sized pieces.

  6. In the serving bowl, combine the chilled gazpacho, basmati rice, and pieces of octopus. Mix gently.

  7. Serve the bell pepper gazpacho in bowls, garnishing with a drizzle of extra virgin olive oil, freshly ground black pepper, and chopped fresh parsley.

Curiosity

Gazpacho is a cold soup of Andalusian origin, usually made with tomatoes, bell peppers, and other raw vegetables. The addition of basmati rice and octopus is a creative touch that combines flavors from Spanish and Asian cuisine, with a presentation that nonetheless recalls the classic Italian dishes of seafood and rice.

Bell Pepper Gazpacho with Basmati and Octopus