Not only are they nutritious and refreshing, but they are prepared in the blink of an eye, do not require any cooking and are slow-dead. Today’s is a very soft carrot gazpacho that enters without feeling and that could easily become your star summer recipe. Give it a try and you will fall.
As with all gazpachos, the proportions of the ingredients can be varied to adapt the recipe to our liking. In this carrot gazpacho, there is very light garlic and vinegar point. We wanted the carrot flavor to be noticed on the palate and we have loved the result. It is soft, slightly sweet and a bowl has done little to us. We don’t say more, we only encourage you to try it and judge for yourself.
For 4 people
- 1 kg ripe tomato
- Garlic clove0.5
- Medium green pepper1
- Purple Onion0.5
- Slice of dry bread2
- 50 ml of water
- White wine vinegar15 ml
- Extra virgin olive oil50 ml
How to make carrot gazpacho
- Total time10 m
- Elaboration10 m
Wash the tomatoes, remove the peduncle, cut into quarters and reserve. Peel the carrots and chop them. We wash the pepper, remove the peduncle, the seeds and chop. Peel the half onion and chop into four. Peel the garlic clove and keep half (we reserve the other half for another preparation).
In a glass blender, kitchen robot or with a hand mixer, we crush the tomato, carrot, pepper, onion, garlic clove and water. Add the bread and crush again. We check the thickness and adjust if we consider it necessary, adding more bread or water according to our taste. Add the vinegar and season while crushing. Finally, we incorporate the oil and beat a couple of minutes to emulsify. We serve very fresh.
With what to accompany the carrot gazpacho
In addition to the traditional tomato, cucumber, pepper and onion garnishes, this carrot gazpacho admits croutons, alfalfa sprouts or any other type, seeds, pumpkin seeds, etc. It is a great starter for summer meals.