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?
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.