Description

A refreshing, no-cook Carrot Gazpacho made with sweet carrots, coconut milk, ginger, and Asian-inspired flavors. Perfect for hot summer days and easy to prepare in a blender.

Ingredients

1 pound carrots, cleaned, peeled, and chopped

½ cup water or bottled carrot juice

½ cup unsweetened canned coconut milk, plus additional for garnish

1 small tomato (or 6–7 cherry tomatoes), chopped

1 rib celery, chopped

1 small knob ginger (or 2 tsp ginger paste), roughly chopped

1 Tbsp chopped shallot

1 Tbsp extra-virgin olive oil

1 Tbsp balsamic (or white balsamic) vinegar

A handful of cilantro (stems and leaves)

Kosher salt, to taste

Suggested garnishes: swirl of coconut cream, chopped cilantro, grated carrots, chile crisp, drizzle of olive oil

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Instructions

In a high-powered blender, combine chopped carrots with ½ cup water or carrot juice and ½ cup coconut milk. Start blending on low, gradually increasing speed.
If the mixture bogs down, pause, stir, and add liquid in ¼-cup increments until it flows smoothly.
Once the carrots are smooth, add tomato, celery, ginger, shallot, olive oil, vinegar, cilantro, and salt. Blend again until velvety.
Taste and adjust salt or vinegar as needed.
Transfer the soup to a container, cover, and refrigerate for at least 2 hours, or overnight.
Before serving, stir well and adjust seasoning. Divide into bowls and top with your desired garnishes.

Notes

Use bottled carrot juice instead of water for a smoother blend and more flavor.
Substitute lemongrass for ginger for a Thai twist.
Add chile crisp or red pepper flakes for a spicy kick.
Try sherry or white wine vinegar instead of balsamic for a lighter flavor.
Chill for at least 2 hours; overnight is even better for flavor depth.
Store in the fridge for up to 4 days, or freeze for up to 2 months.
No reheating needed—serve chilled. Thin with water or juice if too thick.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Soup
Method: Blended
Cuisine: Fusion

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 6g
Sodium: 220mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg