Friday, July 09, 2021

Foodie Friday - Carrot Gazpacho


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. 


  1. It looks like mashed carrots, which would be delicious, too.

  2. The saying goes 'Don't knock it until you try it'. But, no, not for me.

    1. Not my best effort, but one never knows what will work.

  3. I've done this before and thinned it with chicken stock, It's such a good dinner on a hot night!

  4. Replies
    1. Packed with vegetables and roots and all

  5. Replies
    1. Fun and different, not the best I have made.