Gazpacho with carrots and coconut milk: the creative and exotic recipe

The gazpacho with carrots and coconut milk 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 nuance, and a pleasantly crunchy taste. Very light and very tasty, this gazpacho is perfect to be enjoyed cold as the main dish of a quick lunch or as a delicious appetizer at a dinner with friends.

How to prepare gazpacho with carrots and coconut milk

Step 1

Step 1

Arrange the slices of bread in a deep dish, sprinkle them with vinegar 1 and let them soften for at least ten minutes.

Arrange the slices of bread in a deep dish, sprinkle them with vinegar 1 and let them soften for at least ten minutes.

Step 2

Step 2

Peel the carrots and apples and cut them into cubes 2.

Peel the carrots and apples and cut them into cubes 2.

Step 3

Step 3

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 and let it rest for at least 30 minutes.

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 and let it rest for at least 30 minutes.

Step 4

Step 4

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.

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.

Step 5

Step 5

Pour the soup into individual bowls, then place a spoonful of coconut milk in the center and, with the help of a toothpick, form decorations as you like 5.

Pour the soup into individual bowls, then place a spoonful of coconut milk in the center and, with the help of a toothpick, form decorations as you like 5.

Step 6

Step 6

Complete with the peanuts and a little chopped parsley and serve very cold 6.

Complete with the peanuts and a little chopped parsley and serve very cold 6.

Preservation

The gazpacho with carrots and coconut milk can be preserved 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.