Carrot Gazpacho with Chopped Salad - vegetarian recipes

Carrot Gazpacho with Chopped Salad

February 17 2015 Vegetarian Times 

read full recipe  » 
1. Bring carrot juice and grated carrot to simmer in saucepan. Reduce heat to low, cover pan, and simmer 5 minutes. Uncover, and cool. 2. Blend whole grape tomatoes, diced cucumbers, onion, vinegar, horseradish, red pepper flakes, and carrot juice mixture in blender 1 1/­­2 minutes, or until smooth. Season with salt and pepper, if desired. Chill at least 30 minutes. 3. Place finely diced carrot in small bowl, and microwave on high 1 minute to soften. Transfer to medium bowl; add finely diced tomatoes and cucumber, lettuce, and oil. Toss to blend. Season with salt and pepper, if desired. Divide gazpacho among shallow bowls. Garnish with salad.

« Mixed Roasted Mushrooms Over Creamy Butternut Purée Celery Remoulade »

You will enjoy these as well …

Latest from the same

Found an error?
Help to fix it! Tell it us!

Our sites missing something? Suggest new content or features!

Have you any comments?
Send it us!