Carrot gazpacho with orange and olive oil
Ingredients
For
5
personnes
- 1 kg of carrots
- 1 tbsp stock (or one stock cube)
- an onion
- one clove of garlic
- 2 oranges
- ½ tsp cardamom
- 1/2 tsp turmeric
- 2 tbsp traditional-style French olive oil
- Salt and pepper
Tip
Garnish your carrot gazpacho with a few pieces of black olives (PDO Vallée des Baux de Provence, PDO Nice, PDO Nyons, Cailletier variety, Tanche, Grossane, black Lucques, Négrette, etc.) before serving!
Instructions
- Peel the carrots, then cut them into thick rounds. Peel and finely chop the onion and garlic.
- Dissolve the stock cube in 1 litre of water, then bring the mixture to the boil. Gently fry the finely chopped onion in a little olive oil. Next, add the carrots and garlic, followed by the hot stock, and leave to cook for 15 minutes over a medium heat.
- Meanwhile, squeeze the juice from the two oranges and set it aside.
- Drain the carrots, garlic and onion, reserving the cooking liquid. Blend until smooth with the orange juice, spices and 2 tablespoons of olive oil. Then add some of the cooking liquid to achieve the desired consistency.
- Leave to cool, then chill the carrot gazpacho in the fridge for at least 2 hours before serving.
Tip
Garnish your carrot gazpacho with a few pieces of black olives (PDO Vallée des Baux de Provence, PDO Nice, PDO Nyons, Cailletier variety, Tanche, Grossane, black Lucques, Négrette, etc.) before serving!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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