Raw Coriander Purple Carrot and Beetroot Gazpacho

by Edward Daniel
Caption of Raw Coriander Purple Carrot and Beetroot Gazpacho. Image by Edward Daniel (c).

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.

Caption of Raw Coriander Purple Carrot and Beetroot Gazpacho. Image by Edward Daniel (c).
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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