Quick Spanish Carrot Gazpacho Recipe

We all know and love the traditional gazpacho recipe, but sometimes a change is necessary.

If you want an alternative to the classic gazpacho recipe, but you still want it to have the same essence, then the carrot gazpacho is the one for you.

This Spanish soup recipe is super easy to make, and even easier to serve and store, so keep scrolling down this article to learn more about it.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Beet gazpacho
• Zucchini gazpacho
• Cold cauliflower soup

Background of the Dish

Carrot gazpacho, a variation of the Spanish cold tomato soup, is a modern adaptation that uses carrots as the main ingredient.

This version has gained popularity because the carrots provide a greater amount of vitamins and minerals, plus a slight sweetness and smoothness to the soup.

Nowadays, you can find it in almost every restaurant in Southern Spain with other popular Spanish soup recipes like the cucumber gazpacho and the cold garlic soup.

Pin for later!

Things You’ll Need for Carrot Gazpacho

To make the carrot gazpacho you need carrots, tomatoes, bell pepper, cucumber, garlic, olive oil, and vinegar as the main ingredients.

You will need a food processor or blender to prepare this recipe, and the gazpacho will need from 30 to 60 minutes of cooling time.

Ingredients

• 5 carrots
• 1kg ripe tomatoes
• 1 red bell pepper
• 1 cucumber
• 1 garlic clove
• 1 slice (50 gr) stale bread
• 2 tablespoons wine vinegar
• 4 tablespoons extra virgin olive oil
• Salt to taste
• 1 cup cold water

How to Make Carrot Gazpacho – Step by Step Guide

1. To start with this recipe for cold carrot soup, you have to wash, peel, and cut the carrots into small pieces. Also, peel and chop the tomatoes, red pepper, cucumber, and garlic clove. The cuts don’t have to be even, as you will process the vegetables later.

2. Now grab a large bowl and place the chopped carrots, tomatoes, red bell pepper, cucumber, and garlic.

3. After that, cut the stale bread into pieces and add it to the bowl. The bread will help give the right consistency to the carrot gazpacho. You can use gluten-free bread or any type of your choice.

4. For the next step on this carrot gazpacho, add the wine vinegar and extra virgin olive oil. Sprinkle salt to taste, about 1 teaspoon should be enough.

5. Then, cover the ingredients with cold water. The amount of water will depend on the texture you want for your gazpacho (how liquid or chunky you want it), you can start with 1 cup and add more if necessary.

6. Let the ingredients soak in the water for a few minutes to soften.

7. Now with the help of a blender or food processor, puree the ingredients until you get a smooth and homogeneous mixture.

8. After that, taste the gazpacho and adjust the seasoning if necessary, adding more salt, vinegar, or olive oil according to your taste.

9. Once the vegan gazpacho reaches the desired consistency and flavor, cover and refrigerate for at least 1 hour before serving.

10. For the final step, just serve the chilled carrot soup in individual bowls or glasses. You can add serrano ham, manchego cheese, or just a few basil leaves to decorate on top (optional).

Substitution of Ingredients

This is the best carrot soup recipe not only due to how simple it is to make, but also because you can make a lot of changes to the gazpacho ingredients and still have an amazing cold soup as a result.

The base of this carrot gazpacho is carrots and tomatoes, but you can change all of the other vegetables, or you can take inspiration from recipes like the watermelon gazpacho or the cherry gazpacho and add fruits.

You can add more spices to this Andalusian gazpacho, or grate some ginger on top for a more Asian flavor.

Besides that, you can take inspiration from the bloody Mary gazpacho and add one shot of vodka to the carrot gazpacho.

Tips on Serving Carrot Gazpacho

What we love about the carrot gazpacho is that you can serve it cold during the summer days, or warm (at room temperature) all year round.

This cold Spanish soup is the perfect tapa (or appetizer), but if you serve a generous portion then it can be a main dish.

If you don’t go for a chunky gazpacho recipe but you still want some texture to your soup, then you can add toasted bread, croutons

You can also try the gluten-free version, the gazpacho recipe without bread, which is just as delicious.

For a special occasion, you can prepare small shots of carrot gazpacho to serve as tapas, and you can serve them with other shots of Spanish cold soups like the salmorejo or the cucumber avocado gazpacho.

Lastly, this Spanish chilled soup goes really well with toasted nuts, serrano ham slices, or manchego cheese cubes as toppings.

How to Store Carrot Gazpacho

As well as the classic gazpacho, this Spanish summer soup is meant to be served fresh, so you can’t freeze it or store it for too long.

You can store the carrot gazpacho for up to 3 days in the fridge, just place it in a large bowl covered with plastic wrap.

Make sure that the plastic wrap is in contact with the top of the carrot gazpacho, this way, it won’t form a thick unpleasant crust on top.

Then, before serving the cold carrot soup, stir it around with a large spoon so that everything is mixed properly.

Recipe Card: Carrot Gazpacho

---

---