I love how easy this recipe is to make, no cooking and no chopping!!! Just throw everything in a blender and puree until you have the tastiest carrot gazpacho.
Always make sure to use a great quality extra virgin olive oil, we love Colavita.
Carrot Gazpacho
Servings
4 Servings
Ingredients
- 1 pound carrots peeled and coarsely chopped
- 1 14-ounce can coconut milk
- 1 clove garlic
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 1- inch piece of fresh ginger peeled
- 1 teaspoon tomato paste
- 1 tablespoon honey agave for vegan
- ½ cup water
- Kosher salt
- Freshly cracked black pepper
- Toasted pumpkin seeds
- Extra-virgin olive oil
- Microgreens
- Freshly ground black pepper
Instructions
- Using a high-speed blender, combine carrots, coconut milk, garlic, oil, lemon zest and juice, ginger, tomato paste, honey, water, and a few generous pinches of salt and pepper. Blend until completely smooth.
- Taste and adjust seasoning.
- Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water.
- To serve, ladle into bowls and top with garnishes as desired.
- To toast pumpkin seeds: In a heavy, medium-sized skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add seeds and stir until toasted, about 2 minutes.
Sure that should work
Looks amazing! Can I use shredded carrots instead of peeling and chopping them?
Great start, delicious… but for my taste, a few tweaks were necessary
1. Needs more lemon/acid
2. If not served immediately, becomes EXTREMELY dense, and needs to be thinned out with chicken or vegetable stock or water. I used veggie stock, at nearly 1/1.
3. Maybe leave out the garlic…. maybe it was just the garlic I had, but it overpowered the rest of the flavors.
Thanks for the feedback, it’s super helpful.
Sounds yummy & thrilled for a cold soup. But what do you mean by micro greens? & quantity?? Thanks
It’s just for garnish, they are little greens often herbs or other leaves, but you can leave them out. It is sprinkled on top as desired.