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Carrot and avocado gazpacho in white bowls.
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5 from 4 votes

Carrot Gazpacho

This avocado and carrot gazpacho is creamy and packed with fresh delicious flavor. Super easy to make and perfect as an appetizer.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Gazpacho, Soup
Cuisine: Vegan
Diet: Vegan
Servings: 2
Calories: 216kcal
Author: Alison Andrews

Ingredients

  • 2 cups Carrot Juice (480ml) Fresh pressed
  • 1 Medium Avocado
  • 2 tsp Fresh Chopped Ginger
  • ¼ cup Cilantro loosely packed
  • ¼ cup Parsley loosely packed
  • Sprinkle Sea Salt

For Garnish:

  • Spring Onions
  • Black Pepper

Instructions

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

Notes

  1. About 9 medium to large carrots equals 2 cups of carrot juice. This is an estimate and depends on the size of your carrots.
  2. The most time consuming part of this recipe is making the carrot juice before you begin, after that it's ready in 5 minutes.

Nutrition

Serving: 1Serve | Calories: 216kcal | Carbohydrates: 29.8g | Protein: 4.3g | Fat: 10.8g | Saturated Fat: 1.5g | Sodium: 245mg | Fiber: 7.4g | Sugar: 10.1g