Recipes

Cooking Times

Ready in: 5 hours
Prep time: 5 hours
Cook time: 0 minutes
Serves: 4

Ingredients

• 20 Whole Carrots
• 1 stalk lemongrass
• 13.5 oz. can coconut milk
• 2 tbsp. olive oil
• 1 shallot, sliced
• 1 tsp. ginger, freshly grated
• 2 tbsp. sherry vinegar
• 1/2 cup carrot juice
• 1/2 tsp. sea salt (smoked sea salt, if available)
• 1 tbsp. cumin, freshly toasted and ground
• 1 tsp. coriander, freshly toasted and ground
• Juice and zest of 1 orange
• Juice of 1 lemon

Directions

1. Peel and chop the carrots. Trim the root end (¼” to ½") from the lemongrass. Using a sharp knife, chop the bottom 3” of the lemongrass stalk.
2. Add the chopped carrots, chopped lemongrass and all the other ingredients to a blender and mix on high speed until smooth and combined.
3. Taste and add salt to your liking, if needed. If you are not using a high-speed blender, you may want to pass the ingredients through a mesh strainer to remove any chunks for a smoother gazpacho.
4. Once you have reached the desired consistency, refrigerate for 4 to 5 hours. After refrigeration, adjust the consistency by adding more carrot juice if you want a thinner gazpacho.
5. Divide gazpacho among chilled bowls. Considering garnishing the soup with fresh cilantro, extra virgin olive oil, toasted and ground pistachios, salsa negra or crème fraiche. Enjoy!