Review: Carrot, orange and ginger gazpacho
We’re starting the new year off with a new habit. We will be enjoying a 3 course dinner every evening by adding a small appetizer or amuse-bouche. Sometimes it will be a small warm soup, other times a chilled soup, a raw soup or some crudities. Just a little something to start the meal off, and also to help fill us up, so that we are less hungry when we have the main course. Our dinners have always included a big fresh salad and of course this will continue, with many more new ones to be added. We hope that everyone had a lovely holiday season and are looking forward to a healthy new year.
This delicious carrot, orange and ginger gazpacho soup made a great amuse-bouche for our first dinner of the new year. As our temperatures are very cold, we enjoyed the soup served warm. It would also be delicious in the summertime, as a chilled vegetable soup.
We made the recipe, using freshly squeezed oranges and ginger. We did steam the carrots rather than boiling. If you have a juicer that can squeeze the juice from carrots you could also enjoy it raw. It was delicious with just a pinch of salt and freshly ground pepper.