Carrot Gazpacho with Lemongrass. Here’s a carrot gazpacho that’ll make you forget that gazpacho is supposed to have tomatoes.
1 stalk lemongrass
450 g peak-season carrots, sliced
400 ml light or full-fat coconut milk; reserve ¼ cup (60 ml) for garnish
1 clove garlic
1½ tablespoons extra virgin olive oil, plus extra for drizzling
1½ tablespoons sherry vinegar
1 teaspoon red curry paste
½ cup (125 ml) filtered water
Sea salt and freshly ground black pepper
Optional garnishes: sesame seeds, pepitas, microgreens, drizzle of coconut milk
Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Remove the first one or two layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.
Using a high-speed blender, combine the lemongrass, carrot, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water and a few generous pinches of salt and pepper. Blend until smooth.
If you are not using a high-speed blender, strain the soup and then blend again until it is completely smooth.
Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with your chosen garnishes.
This is an edited extract from Love & Lemons by Jeanine Donofrio, published by Penguin Random House and available in stores now.