Carrot & Ginger Gazpacho

Carrot & Ginger Gazpacho

Gluten Free

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 0m
Cook Time: 5m
Total Time: 5m
Servings: 4
Difficulty: Easy
5.0 (16 Reviews)
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Ingredients

Adjust servings:

Nutritional Information

296
Calories
17.3g
Fat
34.6g
Carbohydrate
5.2g
Protein
0mg
Cholesterol
468mg
Sodium
Carrot & Ginger Gazpacho

Recipe Description

This cold Carrot & Ginger Gazpacho is a fresh take on a traditional Spanish soup. Our version has no bread and uses soaked cashews to give this vegan gluten-free dish a thick and creamy base. Made with raw vegetables, it’s the best and easiest way to eat your veggies.

Start with the cashews. The night before you plan to make the soup, cover the raw cashews with cold water and let them soak in the fridge overnight. If you are in a time crunch, you can quick-soak the cashews. Place them in a pot and cover with water. Bring to a simmer and immediately remove the pot from the heat, cover with a lid, and let soak for 20 minutes. Meanwhile, prepare the topping. In a small bowl, toss one finely diced carrot with a splash of sherry vinegar and set aside. Next, drain the cashews and add them to a high-speed blender. Dump the remaining ingredients into the blender and give it a good whirl. Serve immediately with ice cubes or chill until needed. Garnish with the pickled carrots and fresh green onions. Enjoy!

To make the Carrot & Ginger Gazpacho, you will need the following ingredients:

Ingredients for Carrot & Ginger Gazpacho

Steps to make

  1. 1

    Prepare pickled carrot topping

    1 min
    Step 1 - Carrot & Ginger Gazpacho

    In a small bowl, combine 1 finely diced carrot and ½ tsp sherry vinegar and toss to coat. Set aside.

  2. 2

    Add ingredients to blender

    1 min
    Step 2 - Carrot & Ginger Gazpacho

    To a high-speed blender, add 2 ounces soaked cashews, 3 roughly chopped carrots, 2 tablespoons finely sliced green onions, 8 ounces peeled and roughly chopped tomatoes, 4 ounces chopped cucumbers, 1 chopped red bell pepper, 1 chopped garlic clove, 1 teaspoon grated ginger, 3 tablespoons extra-virgin olive oil, ½ teaspoon sugar, and 1 cup fresh cold water. Add a good pinch of salt and black pepper.

  3. 3

    Blend

    3 min
    Step 3 - Carrot & Ginger Gazpacho

    Blend until smooth. Taste and add more vinegar, salt, or sugar, if needed, then blend again. Chill until cold or serve immediately with ice cubes.

  4. 4

    Serve

    Step 4 - Carrot & Ginger Gazpacho

    To serve, pour the gazpacho into bowls or glasses and garnish with the drained pickled carrots, green onions, and a drizzle of olive oil.

This no-cook Carrot & Ginger Gazpacho, whirled together in a blender, makes a delicious starter or a light meal perfect for extra-hot summer nights. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you’ve made!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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