Description
Carrot Gazpacho is a light, refreshing, and creamy chilled soup made with sweet carrots, coconut milk, ginger, and a hint of balsamic vinegar. It’s the perfect no-cook appetizer for warm summer days.
Ingredients
1 pound carrots, cleaned, peeled, and chopped or shredded
1 bottle carrot juice (optional)
14-ounce can of unsweetened coconut milk (shake before use)
1 small tomato or 6–7 cherry tomatoes, chopped
1 rib celery, chopped
1 small knob ginger, peeled and chopped (or 2 tsp ginger paste)
1 tablespoon chopped shallot
1 tablespoon extra virgin olive oil
1 tablespoon balsamic or white balsamic vinegar
Fresh cilantro (stems and leaves)
Kosher salt, to taste
Instructions
- In a high-powered blender, combine the carrots with ½ cup of water or carrot juice and ½ cup of coconut milk. Blend slowly, increasing speed to high until smooth. Add more liquid if needed.
- Once smooth, blend on medium-high for 15 seconds. Check consistency and blend more if necessary.
- Add chopped tomato, celery, ginger, shallot, olive oil, vinegar, cilantro, and a pinch of salt. Blend until fully smooth.
- Transfer the soup to a container, cover, and refrigerate for at least 2 hours or overnight.
- Before serving, stir or shake the soup. Serve chilled, garnished with a swirl of coconut milk, chopped cilantro, grated carrots, olive oil drizzle, or chile crisp if desired.
Notes
- Use carrot juice instead of water for a stronger carrot flavor.
- Soup is best when chilled overnight to let flavors develop.
- Can substitute ginger with lemongrass or ginger paste.
- Can use basil or mint instead of cilantro.
- Use a regular blender if needed—shred or blanch carrots for easier blending.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
