The main essence of this soup is carrots sweetened by roasting and blended into a gorgeous orange purée. Mint, cilantro, jalapeño, garlic, red wine vinegar, and olive oil each contribute to its complexity of flavors. The topping of diced raw veggies and herbs gives the soup a contrast of smooth and crunchy textures and flavors.
Gazpacho is a summertime favorite because chilled soup is so refreshing. Of course, at Moosewood, ovens are on year-round, but roasting carrots in summer may be a challenge if your kitchen isn’t cool. No wonder people in rural areas built outdoor summer kitchens. It takes a couple of hours to chill the gazpacho thoroughly, so make it far enough ahead to serve it cold.
Serves 4 to 6
Time: 55 minutes, including roasting time
Chilling time: 2 hours
4 cups carrots cut into 2-inch chunks
4 tablespoons olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup chopped red cherry or grape tomatoes
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
1 tablespoon seeded and chopped jalapeño or other hot pepper, or more to taste
1 garlic clove, chopped
2 tablespoons red wine vinegar or fresh lemon juice
2 cups water
1 cup chopped cucumbers
1 avocado, pitted, peeled, and chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
Fresh lemon juice
Olive oil
Preheat the oven to 425°F. In a medium bowl, toss the carrots with 2 tablespoons of the olive oil, the salt, and the black pepper. Spread the carrots in a roasting pan, cover with aluminum foil, and roast for 20 minutes. Remove the foil, stir, and return to the oven for 15 to 20 minutes, until the carrots are tender and can be easily pierced with a paring knife.
Place the remaining soup ingredients in a blender. When the carrots have finished cooking, add them to the blender and whirl until smooth. Add more water if the purée is too thick. (It may be best to do this in two batches.)
Chill for at least 2 hours, less if you have room in your refrigerator to chill the soup more quickly in a large flat baking pan.
In a small bowl, mix together the topping ingredients with a squirt of lemon juice and a drizzle of olive oil.
Serve the soup in cups or small bowls, topped with the avocado-cucumber mixture.
Perfect on a warm day with Spring Greens and Vegetables with Shallot Vinaigrette.