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Carrot and Orange Gazpacho

May 3, 2012 By All That I'm Eating 33 Comments

Apart from the occasional carrot cake or carrot salad I rarely have opportunity to make the carrot the star of the show. Carrots tend to make an appearance in the vegetable box but this time, instead of stored carrots from last year I had the first spring carrots. Thin and still slightly muddy with great green fronds, these carrots couldn’t simply be added to a stew.
carrots for gazpacho
I had never made a cold soup before; I wasn’t quite sure how I felt about it. Was it going to feel like a soup that had been left in the bowl too long or was it going to be more like a vegetable smoothie? What if there were all sorts of unwanted lumpy bits and it looked like wallpaper paste? There was much ooh-ing and aah-ing as I tried to work out how best to juice a carrot. It turns out all the deliberation was worth it, carrot gazpacho is in a soup league of its own.
leftover carrot pulp
You will need (for two):
  • 500g carrots, peeled and chopped
  • 1/4 red pepper, chopped
  • 2 spring onions, chopped
  • 1 garlic clove
  • 1/4 cucumber, peeled and chopped
  • Few sprigs coriander, chopped
  • 2-3 tbsp orange juice
  • extra virgin olive oil
  • white wine vinegar
  • salt and pepper
carrot juice once blended
Add to a blender the carrots, pepper, spring onions, garlic, cucumber and coriander and blend until you have a paste. This took much persuasion and perseverance but the blender did finally manage it. The smaller you can chop the vegetables before they go in the better. Add the orange juice and blend again. 
Now comes the stupendously satisfying part; pass the mixture through a muslin into a bowl. I managed to do this in four batches with much squeezing, squashing and squishing. The dry parts that are left went into the compost.
Add to the carroty liqueur: a drizzle of olive oil, a dash of vinegar and some salt and pepper. Give it one final blend to make sure it’s nicely incorporated.
Carrot and Orange Gazpacho - finished
I was astounded at the intensity of flavour from this soup. The carrots not only gave a fantastic colour but their subtle sweetness wasn’t lost or overshadowed by anything else. There was a faint whiff of onion and garlic; a nice watery, clean flavour from the cucumber and pepper and then the delicate, slightly floral taste of the coriander. 

It’s not really something you can fill up on; I would advise eating it before something much more substantial but it’s absolutely worth giving a try. Making something this fresh allows you to appreciate the elegant flavours that might otherwise be lost in cooking. There’s a gazpacho for all seasons; carrot, tomato or beetroot, but only time will tell if this works with cabbage.

Other posts you might like

  • purple carrot soup
    Purple Carrot Soup
  • Spring Carrots with Creme Fraiche and Herbs
    Spring Carrots with Crème Fraîche and Herbs
  • Orange and caraway cake - sliced
    Orange and Caraway Cake

Filed Under: Carrot, Fruit, Garlic, Lunch, May, Orange, Recipes By Month, Seasons, Soup, Spring, Vegan, Vegetables, Vegetarian Tagged With: carrot, lunch, orange, recipe, soup

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Comments

  1. westlaker77 says

    May 3, 2012 at 20:55

    Sounds too easy. I’ll have to have a go

    Reply
  2. Gary says

    May 3, 2012 at 21:38

    I’m a bit unsure about cold soups. The thought of them just doesn’t sit right with me, but I will try one some day.

    Reply
  3. countrywoodsmoke says

    May 3, 2012 at 21:50

    I’m a big fan of carrot juice, so I know this will be awesome, will have to try it, lovely seasonal spring soup.
    Cheers
    Marcus

    Reply
  4. Lizzy says

    May 3, 2012 at 22:32

    Gosh, this sounds REALLY good!! I love gazpacho…and your sweet carrot version is delightful 🙂

    Reply
  5. Cass @aperfectpantry says

    May 4, 2012 at 00:32

    How unusual 🙂 Looks very yummy. Right up my foodie alley!

    Reply
  6. gobakeyourself says

    May 4, 2012 at 00:41

    Sounds simple and very effective – a must try 😀
    Yum!

    Cheers
    Choc Chip Uru

    Reply
  7. Mark Willis says

    May 4, 2012 at 05:51

    Sounds as if it would be a great soup to serve at the start of a summer dinner-party. Have you ever tried making soup with just the “water” from tomatoes? I mean without using any of the red flesh? It looks weak and insipid but it has the most amazingly intense flavour. Try it!

    Reply
  8. Kit @ i-lostinausten says

    May 4, 2012 at 07:50

    Great idea! It will be an amazing starter for hot summer day & truly love the sweet taste of carrots! Above all that a very healthy soup! Have a lovely weekend dear! 🙂

    Reply
  9. Sharyn Dimmick says

    May 4, 2012 at 14:39

    I had no idea that you could juice carrots in a blender, by blending them and squeezing the juice out — I’ll have to try it. The spring carrots I get are thin in flavor and don’t cook well — I find it better to eat them raw until they attain some size.

    Reply
  10. Crunchy Creamy Sweet says

    May 4, 2012 at 18:41

    It’s been so hot lately that I find this soup idea a prefect one for today! I think my kids will love it too 🙂

    Reply
  11. Jenn Kendall says

    May 4, 2012 at 19:18

    i’ve never made a cold soup, but this post has me so intrigued i need to try it! great post!

    Reply
  12. Alida says

    May 4, 2012 at 21:17

    Mmm.. this is mouthwatering. Great idea very inventive!

    Reply
  13. Mango Ginger says

    May 5, 2012 at 04:38

    This looks like a really satisfying dish – tasty, healthy and vibrant colours. Really creative, nice one!

    Reply
  14. firefoodie says

    May 5, 2012 at 09:29

    Great idea, it’s kind of like fresh carrot juice, but thicker and with all the seasoning and flavouring of a soup. And those fresh carrots are soooo sweet. Nice post.

    Reply
  15. Tiffany says

    May 5, 2012 at 14:19

    This is JUST what I need to get my second chakra in gear! 😀 That color is STUNNING!

    Reply
  16. Navaneetham Krishnan says

    May 5, 2012 at 16:13

    Carrots are those I will always pick up for the week and already for cooking. Surely I good try for me because that look so tempting.

    Reply
  17. the food dude says

    May 5, 2012 at 22:47

    Amazing colors, and a cool gazpacho is always refreshing! The fresh carrots look delicious!

    Reply
  18. Eva {not your mama's dinner} says

    May 6, 2012 at 07:10

    Speachless! There’s only one word that describes my feelings accurate; hmmmmmmmm… {I know, it’s not even a word}

    Reply
  19. Benefits of Eating says

    May 6, 2012 at 11:41

    Reminds me about my hot version of this with ginger added aswell. Love carrots!

    Reply
  20. Yesim says

    May 6, 2012 at 12:27

    looks great..

    Reply
  21. Vicki @ WITK says

    May 6, 2012 at 20:50

    This soup sounds simple and delicious. I love carrots!

    Reply
  22. Marina@Picnic at Marina says

    May 7, 2012 at 00:40

    Interesting soup. I make carrot juice a few times a week, need to try this soup one day.

    Reply
  23. Isabelle @ Crumb says

    May 7, 2012 at 01:45

    This sounds absolutely lovely… we’re growing heirloom carrots in the garden this year, and this soup sounds like the perfect way to show them off! Can’t wait to try it out.

    Reply
  24. Green Dragonette says

    May 7, 2012 at 14:48

    It’s funny but I only started liking cold soups just a few years ago. This one looks to be another to add to my small-but growing list of ones to try out! Many thanks indeed!

    Reply
  25. fdathome says

    May 7, 2012 at 20:21

    I’m always looking for other takes on Gazpacho. Apart from my white and red, I’ve also seen a red cabbage(purple) one. Yours looks so enticing. Will have to think up some more ideas of how I can incorporate it.

    Reply
  26. Sippity Sup says

    May 7, 2012 at 20:36

    Super creative! GREG

    Reply
  27. Cucina49 says

    May 7, 2012 at 20:46

    Wow, the color on that is stunning! For someone who doesn’t usually make cold soups, you did an amazing job. Also, if you have not tried bits of carrot mixed into risotto, do. They add great crunch and color.

    Reply
  28. Cathleen says

    May 7, 2012 at 22:16

    Wow, this looks great!! I like this word.. “gazpacho” I think I’ll just say it to people now instead of “hello” it sound so much better.

    Reply
  29. Ilke says

    May 9, 2012 at 02:31

    I can tell it was intense. I would like to make more cold soups this summer for parties! Definitely is a good time saver! I like the idea of using beet root.
    Hope you are enjoying your spring(if it still feels like spring!).

    Reply
  30. Agrigirl says

    July 16, 2012 at 04:38

    This looks great. I’ve been scouring the net for cold soups and really don’t like the look of many. Thanks for posting this. I have local oranges and local carrots so it’s perfect.

    Reply
  31. Veronica Fiedler says

    August 10, 2023 at 22:40

    After having a carrot gazpacho in a quaint little hidden spot in Split Croatia, I searched and found this recipe and have made it multiple times. It is a hit during summer parties. Super delicate and refreshing. I love this soup!

    Reply
  32. Veronica Fiedler says

    October 15, 2023 at 13:46

    I often make this gazpacho for dinner parties in the summer. It is so flavorful and delicate. It is quite a croud pleaser. One of my favorttes!

    Reply
    • All That I'm Eating says

      April 22, 2024 at 07:36

      Thanks so much Veronica, that’s great to hear!

      Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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