In keeping with cool summer soups, how about cold carrot gazpacho? I was at the farmers market recently and saw these amazing carrots and fresh ginger, I thought of cold carrot soup.
2 - oversized carrots about 1 pound
1 small Onion
2 stalks of celery
1 medium tomato
cucumber - about 1 cup chopped
Fresh Ginger - about 1 inch chunk
splash of white wine vinegar
splash of maple syrup
salt and pepper
dash of hot sauce
1/2 cup water
Peel and chunk the carrots, and steam until tender, about 20-minutes. Chill.
Chop veggies into medium chunks, liquify with a stick blender, blender of food processor. Adjust spice to taste. Chill, serve cold. It is a little sweet, the hot sauce added some depth of flavor. My first attempt turned out a bit thick, you can thin with water to a more soup like consistency. Again, filled with flavor and fresh veggies, and cool on a hot summer day.