Carrot Gazpacho

As bright in color as in flavor, this chilled carrot soup needs no extra garnishes. (Victoria de la Maza)

A trend in Spanish cuisine is the transformation of old recipes into new ones by using unexpected ingredients. This carrot gazpacho is precisely that—made using a base of pureed carrots and freshly squeezed orange juice, seasoned as you would a classic Andalusian gazpacho with olive oil, vinegar, and a little garlic.

These few, simple ingredients combine to make a refreshing, healthy, and unique soup that’s perfect as the first course for a hot summer night’s dinner.

This gazpacho keeps in the fridge, covered, for up to a week, so by all means double or triple the recipe and stash it away for another sweltering day.

Serves 4 to 6

• 1 pound carrots, peeled and sliced into 1-inch pieces
• 1 large garlic clove, minced
• 1 1/2 cup freshly squeezed orange juice
• 1/4 teaspoon sea salt
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon champagne or white wine vinegar

Bring a stockpot of water to a boil over high heat, and cook the carrots until very soft.

Working in batches, puree the carrots in the blender with some of their cooking liquid, the garlic, and the orange juice until very smooth and creamy. It should be the consistency of gazpacho; add more of the cooking liquid as needed. Season with salt and transfer to the fridge to chill.

Just before serving, stir in the olive oil and vinegar and taste to adjust seasonings. Serve very cold.