Carrot Gazpacho
This is a refreshing summer soup to be enjoyed in warm weather
Makes enough for: 2 people
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