Carrot Gazpacho with Chopped Salad Recipe

Name: Carrot Gazpacho with Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups chilled fresh carrot juice; 1 cup coarsely grated carrot plus; ⅓ cup finely diced carrot, divided; 1 1/2 cups whole grape tomatoes, plus; ⅓ cup finely diced grape tomatoes, divided; 1 1/2 cups peeled and diced Persian cucumbers, plus ⅓ 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

Servings: persons

1 1/4 cups chilled fresh carrot juice
1 cup coarsely grated carrot plus
⅓ cup finely diced carrot, divided
1 1/2 cups whole grape tomatoes, plus
⅓ cup finely diced grape tomatoes, divided
1 1/2 cups peeled and diced Persian cucumbers, plus ⅓ 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.
2
Reduce heat to low, cover pan, and simmer 5 minutes.
3
Uncover, and cool.
4
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.
5
Season with salt and pepper, if desired.
6
Chill at least 30 minutes.
7
Place finely diced carrot in small bowl, and microwave on high 1 minute to soften.
8
Transfer to medium bowl; add finely diced tomatoes and cucumber, lettuce, and oil.
9
Toss to blend.
10
Season with salt and pepper, if desired.
11
Divide gazpacho among shallow bowls.
12
Garnish with salad.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups chilled fresh carrot juice, 1 cup coarsely grated carrot plus, ⅓ cup finely diced carrot, divided, 1 1/2 cups whole grape tomatoes, plus, and more.

Yes, Carrot Gazpacho with Chopped Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carrot Gazpacho with Chopped Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions