Gazpacho Rice Salad

An Original Recipe by Angela Trentadue
As easy as gazpacho is, I do not have time to make it despite the fact that my kitchen table is over-burdened with tomatoes. But I’m craving it, and this is what came of that need. I’m not usually a fan of cold-rice dishes, but the juicy tomatoes, spicy pepper and potent sour cream topping keep tempting me and satisfying my craving.

In a small bowl, mix together:
1/2 c sour cream
1 clove garlic, finely minced
1 tsp spanish paprika
1 tbs lemon juice
pinch of sea salt
Adjust flavor, adding more lemon, garlic or salt. Set aside.

Into a large bowl, put
2 c cooked rice (any variety)
2 large tomatoes, diced
1 cucumber, peeled and seeds scooped out, diced
1 small red or yellow onion, small diced

Gently mix together to fully incorporate into rice, breaking up any clumps. If you’d like the mix to be juicier, add more tomatoes and/or cucumber. Finally, in small amounts at a time, mix in: 1 jalapeno, ribs and seeds removed, finely minced.
Adjust the seasoning with salt and pepper.
Top with a dollop of sour cream mix and enjoy.