- Carrots 350 grams
- Red apples 300 grams
- Lightly hard bread 3 large slices
- White wine vinegar 2 tablespoon
- Turmeric 1 teaspoon
- Lemon juice 1 drizzle
- Frozen water 350 ml (1 cup and ½)
- Parsley 1 bunch
- Salt as much as is needed • 1 kcal
- Pepper 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.