Recipes: Soups

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Organic Carrot Gazpacho


  • 2 Tbsp olive oil
  • 2 cloves garlic, sliced
  • 2 (8 oz) ripe tomatoes, chopped
  • 1 large green bell pepper, chopped
  • 1 medium cucumber, peeled and chopped
  • 1 (15.2 oz) bottle Odwalla organic carrot juice
  • 3 Tbsp red-wine vinegar
  • Salt and ground black pepper to taste
  • 1/2 cup garlic-flavored croutons

Because the Odwalla organic carrot juice is always chilled, this soup is ready to serve the moment you make it.


  1. Heat olive oil and garlic in a small saucepan over medium heat until garlic just starts to turn golden.
  2. Set aside 1/2 cup each tomatoes, pepper, and cucumber.
  3. Combine remaining tomatoes, pepper, and cucumber with the garlic mixture in a food processor or blender and puree.
  4. Stir in carrot juice, vinegar, salt, and pepper; divide among 4 chilled bowls and top with reserved tomatoes, pepper, and cucumber and the croutons.

Preparation time: 20 minutes.

Serves: 4

Nutritional information per serving: calories 298, fat 16g, cholesterol 1mg, carbohydrates 35g, fiber 5g, protein .8g, sugar 21g.

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