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Gazpacho with carrots and coconut milk: the creative and exotic recipe

Total time: 15 Min
Difficulty: Low
Serves: 4 people
By Cookist
350 grams
Red apples
300 grams
Lightly hard bread
3 large slices
White wine vinegar
2 tablespoon
1 teaspoon
Lemon juice
1 drizzle
Frozen water
350 ml (1 cup and ½)
1 bunch
as much as is needed
as much as is needed
Coconut milk
4 tablespoons
Shelled peanuts
4 tablespoons

The gazpacho with carrots and coconut milk is a creative and light reinterpretation of the famous soup of Andalusian origin. In this recipe the classic gazpacho vegetables are replaced by carrots and apples, for a version with sweet and balanced notes. The final addition of coconut milk, turmeric and peanuts will give the preparation an exotic and spicy nuance, and a pleasantly crunchy taste. Very light and very tasty, this gazpacho is perfect to be enjoyed cold as the main dish of a quick lunch or as a delicious appetizer at a dinner with friends.

How to prepare gazpacho with carrots and coconut milk

Arrange the slices of bread in a deep dish, sprinkle them with vinegar 1 and let them soften for at least ten minutes.

Peel the carrots and apples and cut them into cubes 2.

Steam the carrots for about 10 minutes; once cooked, transfer them to a bowl, add the apples, the softened bread, the turmeric, the lemon juice and a pinch of salt and pepper, mix 3 and let it rest for at least 30 minutes.

Transfer the ingredients to a kitchen mixer 4, pour in the frozen water and blend with an immersion mixer until you get a smooth and homogeneous cream.

Pour the soup into individual bowls, then place a spoonful of coconut milk in the center and, with the help of a toothpick, form decorations as you like 5.

Complete with the peanuts and a little chopped parsley and serve very cold 6.


The gazpacho with carrots and coconut milk can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special container with an airtight seal or covered on the surface with a sheet of transparent film.

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