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.

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Edward x

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


  • 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.


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