The Cooking Cardiologist Dr. Richard Collins shows us how to make a Carrot Ginger Gazpacho.
Originating from the Andalusia region of Spain, traditional gazpacho is made from tomatoes and fresh garden vegetables of peppers, onions, cucumber, garlic and vinegar. The Americanized version changes the flavor to southwest with the addition of cilantro and lime. This recipe is a twist on the original using fresh carrots and a prepared juice, Good Belly Carrot-Ginger found in the juice section of most grocery stores or natural food stores. This chilled soup is loaded with vitamin C and colorful anti-oxidants and is good for your belly with probiotics. Serve in chilled martini glasses.
3 organic carrots, peeled, chopped into 1/8 cubes, approximately 1½ cups
32 ounces Good Belly Carrot-Ginger
1 bunch of green onions, chopped using the green stems
1 red bell pepper chopped
2 T fresh-chopped cilantro
Zest of one lime
Juice of one lime
1 jalapeño finely chopped
Sriracha sauce to taste (optional for those who like it hot), see below
Salt and pepper to taste
1 T ginger zest (divided) as garnish
Cilantro leaves for garnish
Prepare the carrots. In a small saucepan, bring 4 cups of water to a boil. Blanch the chopped carrots for 4 minutes and plunge in ice water. In a large bowl, add the Carrot-Ginger juice, onions, bell pepper, cilantro, lime zest and juice. Finely chop a jalapeno and add to the gazpacho. Serve divided in stem shaped pudding or martini glasses, garnishing with the ginger and cilantro. Several drops of Sriracha sauce could be added also.
Serves 8, 5-ounce portions. Nutrition Info: Calories: 60, Total Fat: 0 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 120 mg, Carbohydrate: 15 g, Fiber: 2 g, Protein: < 1 g.
Diabetic Exchanges: 1 Carbohydrate