Carrot & Ginger Gazpacho

Gluten Free
Gluten Free
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2 oz Cashews unsalted, raw, soaked, drained and rinsed
1 Carrots peeled, finely diced
3 Carrots peeled, roughly chopped
2 ½ tbsp Sherry vinegar divided
2 Green onion finely sliced, reserve 1 tbsp for topping
8 oz Tomatoes peeled and roughly chopped
4 oz Cucumber peeled and roughly chopped
1 Red bell pepper roughly chopped
1 clove Garlic small, roughly chopped
1 tsp Ginger finely grated
3 tbsp Olive oil extra-virgin, plus extra to drizzle
½ tsp Caster sugar
1 cup Water cold
Salt to taste
Black pepper to taste

Nutritional information


Carrot & Ginger Gazpacho


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:

Ingridiens for Carrot & Ginger Gazpacho

Steps to make Carrot & Ginger Gazpacho


Prepare pickled carrot topping


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


Add ingredients to blender


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.




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.



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!

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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Total Reviews: 1

I tried and it came out so delicious! Thanks for sharing the recipe!

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