In a twist on the Spanish classic, we substituted carrot juice for tomato juice. Serve this soup very cold topped with garlic-flavored croutons.
Carrot Gazpacho
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Ingredients
- 3 cloves garlic peeled
- 1 small red onion peeled and quartered
- 1 small green bell pepper seeded and cubed
- 1 jalapeño pepper minced
- 2 cucumbers peeled, seeded and diced
- 6 large ripe tomatoes roughly chopped
- 1/4 cup fresh parsley minced
- 1/4 cup fresh basil minced
- 3 cups fresh carrot juice
- 1 cup cold water
- 1 tablespoon olive oil optional
- 3 tablespoons balsamic vinegar
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup jicama finely grated
Instructions
- Fit a food processor with a metal chopping blade. Turn it on and drop the garlic through the feed tube to process finely. Add the onion to the bowl and process with a pulse action until minced. Add the bell pepper and process finely. Transfer the mixture to a large bowl and stir in the jalapeño.
- Place the cucumber in the processor and process with a pulse action until it's finely diced. Add to the onion mixture. Purée the tomatoes, then add them to the soup along with the remaining ingredients. Cover and chill overnight. Taste and adjust the seasonings before serving.
Recipe Notes
Nutrition Facts
Carrot Gazpacho
Amount Per Serving
Calories 135
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 135,Fat 3,Perfat 20,Cholesterol 0,Carbo 26,Protein N/A,Fiber 4,Sodium N/A
