Well, its not quite gazpacho soup, but it def tastes like it in terms of texture. I had it warm, but I have no doubts that cold it would basically be carrot gazpacho… but but but gazpacho technically is a raw, chilled tomato based soup. In fact, my encounter with gazpacho has been during a raw dinner.
This is carrot based and is not raw, but they taste similar so “hot” carrot gazpacho soup =). I used the recipe found here. We don’t get celery here, so I upped the carrot by 1/2.
I don’t have a steamer, so I put the potato and carrots in a strainer on top of a boiling pot of water. Took about 10 minutes to get soft enough for food processor.
I used a tad bit of olive oil to soften the onions along with 1 teaspoon of garlic paste.
At the end, crushed 9 black peppers and garnished with coriander.
The soup is quite thick, hence me calling it gazpacho. Quite filling and healthy. It has a full vegetable feel to it. The garlic and pepper really are there for slight accent. It is not savory soup full of spice flavour of course, as there aren’t many spices. Next time, I would add some basil and/or coriander when blending. You can also add some chili flakes to a little kick.