Jamie Oliver described this carrot gazpacho as being refreshing, surprising and vivacious in his recipe book, Eat Yourself Healthy. I decided to try it as Dave made such an amazing ajoblanco, which I loved. And, as promised, this was a beautiful cool soup. For someone who does not enjoy fruit in savoury dishes, the grapes added the perfect pop of sweetness. Do not leave them out!
Skip ahead to the recipe for Carrot Gazpacho
How things resolved
I wrote about three complaints that I chose to address via email. The restaurant owner offered me a meal on the house, which Dave and I went for on Tuesday night. We had a great meal, ordered what we normally would have, and I tipped the waitress. This was not expected by them, but I felt it was important to behave in the manner I normally would when dining out. The same day I also went for a massage that was as an apology for the one I had found to be so bad. I nearly lost my sense of humour when the person who started swapped out after 5 minutes. This was part of what led to my complaint in the first place. But, the lady who took over was excellent, and I had a very relaxing treatment.
Things that don’t get dealt with
The only issue that has been left unresolved is my bikini. Everything started off on a positive note, but when it came to the crunch there was radio silence. Summer is now over, and I have a very cheap bikini that I will just wear at home. The gaping issue will not leave me feeling exposed if it is just Dave and I. And the lack of finishing off will be easy to deal with, with a needle and thread. I do not mind hand sewing, so it will be done as neatly as possible. It is just frustrating when you think things will be dealt with, and they end up hanging. Would you follow up when things are not resolved to your satisfaction?
Take a look at this inspiring recipe for ♥ Carrot Gazpacho ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Carrot Gazpacho
Ingredients
- 160 g carrots, peeled and roughly chopped
- 160 g ice cubes
- 80 g cucumbers, roughly chopped
- 50 g sourdough bread, roughly chopped
- 20 g blanched almonds
- 30 mls red wine vinegar
- 45 mls water
- salt and freshly ground black pepper to season
- 80 g celery, trimmed and finely diced
- 80 g exotic tomatoes, quartered
- 80 g seedless grapes, sliced
- 20 g feta, crumbled
- 1 sprig fresh mint, leaves picked
Method
- Place the carrots, ice, cucumbers, bread, almonds and vinegar into a blender
- Use the pulse feature to break up the ice cubes then add the water and blend until smooth
- Season generously then set aside
- Divide the celery, tomatoes, and grapes between two bowls
- Sprinkle the feta and mint leaves on top then give the soup one quick blitz and adjust the seasoning if necessary
- Divide the soup between the two bowl and enjoy straight away
See the links below for blog posts I published on June 4:
- 2024: Indian Salt
- 2021: Cream Cheese And Spinach Ravioli
- 2018: Lavender and Rooibos Biscuits
- 2017: 16th Seduction
- 2015: Alloo (Potato) Curry
- 2014: Not Quite Nigella
- 2012: Croissant And Blueberry Pudding
- 2010: Pear And Almond Tart
this is a very interesting soup Tandy. Grapes? oh my word. Yes so annoying when people don’t respond adequately to complaints. I think it is not seen as profitable so it’s just too bad…
sherry
I nearly left the grapes out of the recipe as I am not a fan of fruit in savoury dishes. But, they made the soup perfect!
Sounds absolutely wonderful for hot summer days! Have never owned a bikini in my life 🙂 can’t swim at all. I miss a good massage though. Last time I had one was about 30 years ago.
This was perfect for summer! I cannot imagine not being able to swim, but we have a lot of adults in South Africa who never learnt. And my friend does swimming classes for a group every week.
Looking at the ingredients methinks this would be right up my alley, even with the grapes . . . so many tastes marrying 🙂 ! On a totally different topic – have just been watching the last episode of 6 of ‘Rick Stein in Australia’ – totally different re Down Under to anything I have seen . . . he has three restaurants on the Coast here now and two homes . . . the beauty of the countryside today was unbelievable as was the food . . .
I will look out for the show here!
I have to make this for my wife – she will love it and since it is hitting 90 degrees here in New York, refreshing indeed!
90 in New York must be sweltering. I have only ever been to the city in winter 🙂
Refreshing, healthy, and delicious! It looks and sounds very tasty.
Thanks Pam 🙂
Hi Tandy, I usually make an initial complaint if something is sufficiently bad but rarely follow up if the complaint is ignored. Sometimes I intend to complaint but never get around to it. Regardless of outcomes. I am unforgiving and wouldn’t use the service or product again.
I am determined not to go back to the bikini store again!
What a lovely gazpacho, Tandy! I love the idea of using carrots here—it sounds fresh, vibrant, and full of flavour.
that describes it perfectly 🙂
That’s interesting!
and it is so tasty!
I’m so happy you shared the recipe! I’m putting together my shopping list to make this ASAP.
I am sure you will love it!
This looks like the perfect soup for our hot Malaysian climate, Tandy– light, cool and refreshing 😋
I hope you try it! And thanks for the visit Veronica 🙂
This is the second time in a couple of weeks, that I have seen mention of carrot gazpacho. I am 100% intrigued and I’m definitely going to give this a try. Interestingly enough, I had one rogue carrot come up in my herb garden, so I’ll have to use that for sure. Thanks for the recipe.
I would not mind a harvest of rogue carrots 😉
Glad things worked out with your dissatisfaction and they took care of you. The Gazpacho looks really refreshing and so colorful. Something I would like to try for sure- just need to substitute GF bread for the sourdough bread.
I am sure the substitution will work perfectly Judee 🙂
The vibrant color and unusual combination make me want to give it a try.
I hope you do Karen!