Carrot Gazpacho with Chopped Salad

Carrot Gazpacho with Chopped Salad

The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?

  • 4Servings


  • 1 1/4 cups chilled fresh carrot juice
  • 1 cup coarsely grated carrot plus
  • 1/3 cup finely diced carrot, divided
  • 1 1/2 cups whole grape tomatoes, plus
  • 1/3 cup finely diced grape tomatoes, divided
  • 1 1/2 cups peeled and diced Persian cucumbers, plus 1/3 cup finely diced Persian cucumbers, divided
  • 1/2 cup finely chopped onion
  • 1 Tbs. sherry vinegar
  • 1 tsp. prepared white horseradish
  • 1/2 tsp. red pepper flakes
  • 1 cup chopped romaine lettuce
  • 1 Tbs. olive oil


1. Bring carrot juice and grated carrot to simmer in saucepan. Reduce heat to low, cover pan, and simmer 5 minutes. Uncover, and cool. 2. Blend whole grape tomatoes, diced cucumbers, onion, vinegar, horseradish, red pepper flakes, and carrot juice mixture in blender 1 1/2 minutes, or until smooth. Season with salt and pepper, if desired. Chill at least 30 minutes. 3. Place finely diced carrot in small bowl, and microwave on high 1 minute to soften. Transfer to medium bowl; add finely diced tomatoes and cucumber, lettuce, and oil. Toss to blend. Season with salt and pepper, if desired. Divide gazpacho among shallow bowls. Garnish with salad.

Nutrition Information

  • Calories: 101
  • Carbohydrate Content: 15 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 53 mg
  • Sugar Content: 9 g