Gazpacho with carrots and coconut milk, the recipe for the creative and exotic appetizer. It is a creative and light reinterpretation of the famous soup of Andalusian origin. In this recipe, the classic gazpacho vegetables are replaced by carrots and apples, for a version with sweet and balanced notes. The final addition of coconut milk, turmeric and peanuts will give the preparation an exotic and spicy flavour, and a pleasantly crunchy taste. Dietary and very tasty, this gazpacho is perfect to be enjoyed cold as the main dish of a quick lunch or as a tasty appetizer at a dinner with friends.
CARROTS 350 gr • 21 kcal
RED APPLES 300 gr
LIGHTLY HARD HOMEMADE BREAD 3 large slices
WHITE WINE VINEGAR 2 tbsp
TURMERIC 1 tsp
LEMON JUICE 1 splash • 29 kcal
FROZEN WATER 350 ml
PARSLEY 1 bunch • 79 kcal
SALT as needed • 286 kcal
PAPER as needed • 79 kcal
COCONUT MILK 4 tbsp
SHELLED PEANUTS 4 tbsp
The calories refer to 100 grams of the product
How to make gazpacho with carrot and coconut milk
Arrange the slices of bread in a deep plate, sprinkle them with the vinegar (1) and let them soften for at least ten minutes.
Clean the carrots and apples and cut them into cubes (2).
Steam the carrots for about 10 minutes; once cooked, transfer them to a bowl, add the apples, the softened bread, the turmeric, the lemon juice and a pinch of salt and pepper, mix (3); let it rest for at least 30 minutes.
Transfer the ingredients to a kitchen mixer (4), pour in the frozen water and blend with an immersion mixer until you get a smooth and homogeneous cream.
Pour the soup into individual bowls, then place a spoonful of coconut milk in the centre and, with the help of a toothpick, form decorations as you like (5).
Complete with the peanuts and a little chopped parsley and serve very cold (6).
For this recipe (Gazpacho with carrots and coconut milk), you have to use full-fat coconut milk in a can and with no added sugar.
For an even more exotic flavour, you can flavour your carrot and coconut milk gazpacho with lime and fresh coriander. If you don’t like the characteristic taste of turmeric, you can replace it with some fresh grated or powdered ginger.
For the garnish, instead of peanuts, you can also add a mix of lightly roasted seeds in a pan or sliced almonds.
Serve the gazpacho with carrots and coconut milk as a creative and tasty appetizer: you can distribute it in individual dishes and accompany it with taralli, croutons or vegetable cruditée; alternatively, you can also pour it into individual cups and bowls and offer it as delicious finger food at a buffet with friends.
To make the preparation richer and more substantial, you can add one or two quenelles of cream cheese: work the ricotta and the robiola with a drizzle of oil and a pinch of pepper, then using two spoons form small oval meatballs and arrange them on top the gazpacho; to give an extra touch of flavour and crunchiness, you can add a few pieces of speck, lightly toasted in a non-stick pan.
Gazpacho with carrots and coconut milk can be kept in the refrigerator for a maximum of 1-2 days, closed in a special container with an airtight seal or covered on the surface with a sheet of transparent film.