How to Make Chilled Carrot Soup
We may be aware of traditional tomato gazpacho. It is a chilled soup enjoyed in the summer or in warm regions which can help us to stay cool during the sunny days. There are different versions which can vary according to region, but not everyone likes tomatoes. For this reason, we can use alternative ingredients to create a similar cold dish we can enjoy in summer. This carrot gazpacho recipe takes the Andalusian classic and gives it a spin which uses carrots to provide lots of nutrients and flavor. See how to make chilled carrot soup with oneHOWTO.
Ingredients:
Steps to follow:
To begin our chilled carrot soup recipe, we start by preparing our vegetables. Peel and slice the carrots into small chunks. Choose fresh and good quality carrots. This is because we want the carrot gazpacho to showcase the carrot flavor.
Cook the carrots in a pot with boiling water and a large pinch of salt for approximately 10 to 15 minutes or until the carrots are tender.
If you want to see more about how carrots can be used in chilled recipes, take a look at the benefits of beetroot and carrot juice.
Once they are cooked, drain the carrots and let them cool to room temperature.
Peel the tomatoes, cucumber and onion and cut them into pieces. Wash the red pepper before removing the seeds and white membrane. Cut into think slices.
Place all the vegetables in a blender or use an immersion blender in the soup pot. Add the tablespoons of white wine vinegar and extra virgin olive oil, as well as a pinch of salt.
Blend all the ingredients until you obtain a homogeneous mixture. If you notice that the mixture is too thick, you can add a little cold water to blend it and achieve the desired consistency.
When you have the mixture ready, adjust the salt or vinegar as necessary, so that the gazpacho is to your own preference. Let the soup chill in the refrigerator for at least 2 hours so that the result is a refreshing and delicious chilled carrot gazpacho.
Serve the gazpacho in bowls or glasses and enjoy. You won't be able to resist this carrot gazpacho on a warm summer day. It is a healthy dish that is easy to prepare and very nutritious. Keep cool and maintain the flavor.
Carrot is not the only alternative to tomato you can use to enjoy in a chilled gazpacho.
If you want to read similar articles to How to Make Chilled Carrot Soup, we recommend you visit our Recipes category.
Tips
- The flavor of gazpacho can vary depending on your tastes. For example, if you want a more intense dish, you can roast the red pepper and carrot in the oven before adding it to the mixture, adding a little more garlic or vinegar to taste.
- If you want your carrot gazpacho to have a softer, lighter texture, pass the mixture through a fine strainer to remove any remaining skin, lumps or seeds.
- Did you know that the longer you let gazpacho sit in the refrigerator, the better its flavor will be? This dish improves over time because the longer it rests, the more its flavors will intensify and blend together, resulting in a delicious and intense chilled carrot gazpacho.
- You can adjust both its acidity and salt level to your liking. To do this, play with the proportions of vinegar and salt to balance the sweet flavor that the carrots provide to the dish.
- If you want to experiment and innovate with this recipe, try adding other ingredients such as fresh grated ginger which adds a spicy and refreshing touch to the dish. You can even add a little orange juice or a teaspoon of honey to enhance the natural sweetness of the gazpacho.
- To enjoy a very cold and refreshing gazpacho, add ice cubes to the mixture before serving.
- Another option is to add fresh herbs to the recipe to give more color and freshness to the dish. Some options include basil, parsley or cilantro.
- Give a crunchy touch to the gazpacho by adding croutons, a perfect crunchy contrast to the smoothness of this dish.
