This carrot-mint gazpacho tastes like Mediterranean Summer meets Morrocon in a bowl! It’s sweet, refreshing, minty, spicy. It’s new and surprising. It’s so easy and quick to make that you won’t believe you’re already finished when you’ve barely started. It’s also scrumptious for breakfast the next day with little bits of fried egg cut up in it, FYI. This recipe yields about 10 cups of gazpacho, which is great to serve as an appetizer in little individual cups for a party. Divide in two if you wish to make less.
- 6 whole 6 whole 6 whole Carrots
- 1 whole 1 whole 1 whole Red Bell Pepper, seeded, chopped
- 1 whole 1 whole 1 whole Yellow Bell Pepper, seeded, chopped
- 3 cup 3 cup 3 cup Tomato Paste, sugar-free
- 4 clove 4 clove 4 clove Garlic, smashed
- 1 whole 1 whole 1 whole Yellow Onion
- 0.25 cup 0.25 cup 0.25 cup Mint Leaves
- 0.5 tsp 0.5 tsp 0.5 tsp Cayenne Pepper, less if you prefer a milder gazpacho
- 1 tsp 1 tsp 1 tsp Salt
- 1 pinch 1 pinch 1 pinch Black Pepper
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a pan of water to boil. Peel and coarsely chop the onion and carrots and cook them in the boiling water until fork-tender, about 25 minutes (or in a pressure cooker for 10 minutes).
- Once carrots and onion are cooked, discard the water and transfer them to a blender. Add the raw chopped bell peppers, the garlic, the fresh mint leaves, the salt and the tomato paste and blend on high until entirely pureed. Add pepper to taste.
- Refrigerate the gazpacho for 3 hours or overnight for the next day. Serve with freshly chopped mint leaves for garnish.
This recipe is vegan.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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