Raw Coriander Purple Carrot and Beetroot Gazpacho

by Edward Daniel

Recipe: Raw Coriander Purple Carrot and Beetroot Gazpacho
Prep time
Total time
I made this easy to make starter conscious that I wanted to make it raw too. It actually taste remarkable light and a great accompaniment to any dinner party.
Recipe type: Starter
Cuisine: #Raw #Vegan #Vegetarian
Serves: 8
  • 2 litres filtered water, boiled
  • 2 purple carrots medium size
  • 1 beetroot
  • 1 onion
  • ½ bunch of coriander leaves
  • 1 fresh turmeric root (1 inch), finely grated
  • ½ lime
  • 50ml extra virgin olive oil
  • salt to taste
  1. Boil the filtered water and leave to one side.
  2. Peel the skin off the carrots and beetroot. Place in a food processor with the onion and coriander. Whizz until course.
  3. Place the carrot mixture into a blender. Add 250m of the filtered water and whizz finely.
  4. Place the carrot mixture with grated turmeric and lime into a large serving bowl. Add the remaining filtered water. Mix well.
  5. Drizzle in the olive oil.
  6. Season to taste.
  7. Serve at room temperature
Nutritional Analysis
Good points
• No cholesterol
• Low in sodium
• Very high in vitamin A
• High in vitamin C
Nutrition Information
Serving size: 309g Calories: 72 Fat: 6g Saturated fat: 0.8g Trans fat: 0 Carbohydrates: 5.1g Sugar: 2.3g Sodium: 27mg Fiber: 1.2g Protein: 0.6g Cholesterol: 0







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