Carrot Gazpacho with Simple Kale and Spinach Salad

Carrot Gazpacho

This gazpacho is both healthy and refreshing with a slight kick of heat. The salad on top adds to the flavor and makes it an all encompassing dish. Adding roasted sunflower or pumpkin seeds is another great addition to the meal. It is also super easy to make and perfect for a variety of tastes.

Serves 4


1¼ cups fresh carrot juice
1 cup coarsely grated carrot, plus ⅓ cup diced carrot, divided
1½ cups whole grape tomatoes, plus ⅓ cup finely diced grape tomatoes, divided
1½ cups peeled and diced cucumbers, plus ⅓ cup finely diced cucumbers, divided
½ cup finely chopped onion
1 Tbs red wine vinegar
1 tsp horseradish
½ tsp red pepper flakes
1 cup kale and spinach blend
1 Tbs grapeseed oil


  1. Bring carrot juice and grated carrot to a simmer in a saucepan. Reduce heat to a low, cover, and simmer for 5 minutes. uncover and cool.
  2. Blend whole grape tomatoes, diced cucumbers, onion, vinegar, horseradish, red pepper flakes, and carrot mixture in a blender until smooth. Season with salt and pepper, if desired. Chill for 30 minutes.
  3. Microwave diced carrot in a small bowl on high for 1 minute. Transfer to medium bowl; add finely diced tomato and cucumber, kale and spinach, and oil. Toss to blend and season with salt and pepper. Divide gazpacho among bowls and dress with salad.
Nutritional Facts: per serving
126 cal; 4g total fat (<1g sat fat); 18g carb; 90mg sod; 4g fiber; 3g protein; 9g sugars

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Recipe is adapted from vegetariantimes magazine