Carrot and Avocado Gazpacho

Carrot and Avocado Gazpacho


Deliciously fresh carrot and avocado gazpacho. Smooth, creamy and flavorful this raw soup makes a wonderful vegan and gluten-free appetizer.


  • 2 cups (480ml) Carrot Juice (fresh pressed)*
  • 1 Avocado (small to medium ~5oz/140g avocado flesh)
  • 2 tsp Fresh Chopped Ginger
  • 1/4 cup Cilantro (loosely packed)
  • 1/4 cup Parsley (loosely packed)
  • Sprinkle Sea Salt

For Garnish:

  • Spring Onions
  • Black Pepper


  1. Juice the carrots until you have 2 cups of carrot juice.
  2. Peel and seed the avocado and chop the ginger.
  3. Add the carrot juice, avocado and ginger to the blender jug and blend until smooth.
  4. Add in the cilantro, parsley and sea salt and blend again.
  5. Pour into bowls and garnish with spring onion and black pepper.


*About 9 medium to large carrots equals 2 cups of carrot juice. This is an estimate and depends on the size of your carrots.

*The most time consuming part of this recipe is making the carrot juice before you begin, after that it’s ready in 5 minutes.

  • Category: Appetizer, Soup
  • Cuisine: Vegan, Raw Vegan


  • Serving Size: 1 Bowl (of 2)
  • Calories: 216
  • Sugar: 10.1g
  • Sodium: 245mg
  • Fat: 10.8g
  • Saturated Fat: 1.5g
  • Carbohydrates: 29.8g
  • Fiber: 7.4g
  • Protein: 4.3g