Carrot, Ginger and Preserved Lemon Gazpacho

This is a very easy, healthy and quick recipe for the summer. It can also be made in the winter, served warm 😉

Serves – 45 minutes

Ingredients

  • 1 kg de carrots
  • 2 oinions
  • 4 garlic cloves
  • 1 tablespoon preserved lemon and ginger paste (or, if you cannot find it, 1/4 of a finely chopped preserved lemon)
  • 1 piece of fresh ginger (1 cm)
  • A few leaves of fresh coriander
  • Salt & Pepper (Timut for me, with some delicious citrus notes)

Recipe

Peel and cut the carrots into large chunks.
Dice the onion and garlic and fry them in a saucepan for 2 to 3 minutes.
Add the other ingredients. Cover with water and cook in simmering water for half an hour. Carrots must be very soft.
Mix into a fine velouté. According to taste, you can add some water (if you prefer a more liquid soup).
Serve chilled, with a few leaves of coriander on top.

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