Carrot Gazpacho
Servings Prep Time
6people 25minutes
Servings Prep Time
6people 25minutes
  • 3cloves garlicpeeled
  • 1small red onionpeeled and quartered
  • 1small green bell pepperseeded and cubed
  • 1 jalapeño pepperminced
  • 2 cucumberspeeled, seeded and diced
  • 6large ripe tomatoesroughly chopped
  • 1/4cup fresh parsleyminced
  • 1/4cup fresh basilminced
  • 3cups fresh carrot juice
  • 1cup cold water
  • 1tablespoon olive oiloptional
  • 3tablespoons balsamic vinegar
  • 2teaspoons ground cumin
  • 1teaspoon salt
  • 1/2cup jicamafinely grated
  1. Fit a food processor with a metal chopping blade. Turn it on and drop the garlic through the feed tube to process finely. Add the onion to the bowl and process with a pulse action until minced. Add the bell pepper and process finely. Transfer the mixture to a large bowl and stir in the jalapeño.
  2. Place the cucumber in the processor and process with a pulse action until it’s finely diced. Add to the onion mixture. Purée the tomatoes, then add them to the soup along with the remaining ingredients. Cover and chill overnight. Taste and adjust the seasonings before serving.
Recipe Notes
Nutrition Facts
Carrot Gazpacho
Amount Per Serving
Calories 135
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 135,Fat 3,Perfat 20,Cholesterol 0,Carbo 26,Protein N/A,Fiber 4,Sodium N/A