Fresh and tasty, this orange carrot gazpacho with coriander cream is a real treat.
Ingredients for 4 persons :
- 600 g of carrots tops
- 50 cl of water
- 1 orange
- 1/2 fresh red pepper
- 1 tbsp. of ginger
- 1 bouquet garni
- 1 tbsp. 1 teaspoon coriander seeds
- coarse salt, salt
- 10 cl of liquid cream
- 6 strands of coriander
- Salt pepper
Carrot gazpacho with orange and coriander cream
- Peel, wash and cut the carrots into slices.
- Wash the orange peel. Using a paring knife, remove 2 to 3 zest. Squeeze the orange and collect its juice.
- Chop the chilli.
- Peel and finely grate the ginger.
- Pour the water into a saucepan, salt it with coarse salt and bring to a boil.
Add the bouquet garni, coriander seeds, orange zest and carrot slices. Simmer for about 15 minutes. Remove the coriander seeds and the bouquet garni. Mixer. Pour in the orange juice, add the chopped ginger and chilli. Mix well, check the seasoning. Refrigerate for 2 hours.
For the coriander cream:
- Remove the leaves, wash and chop the coriander.
- Whip the cream vigorously until it sticks to the branches of the whisk, stir in the cilantro. Season.
- Divide the carrot gazpacho in 4 glasses, place a quenelle of coriander cream on top. Enjoy very fresh!
- Gazpacho is a Spanish soup from Seville that is eaten cold. It is traditionally used in a large
clay cup which gives it a special taste.
- Also very appreciated during a summer meal, it is then possible to add an ice cube in the center of the soup so that it retains all its freshness and to accompany it with garlic croutons fried in olive oil. olive.
On the cellar side, wine to accompany the gazpacho
This revisited recipe of the famous Andalusian gazpacho has the advantage, for the wine lover, of eliminating its main traditional ingredient, the tomato, which is known to be difficult to associate with wines. However, the root character of the carrot, although attenuated by the orange, but supported by the ginger, should make us careful in the choice of wine, especially if we want to serve a red. It will therefore be necessary, as far as possible, to avoid wines that have an aromatic range that is too fresh with vegetal nuances, and to prefer warmer wines, such as a red Côtes du Roussillon, whose frequent notes of orange peel will reinforce these dimensions present in the dish. For those who would like, despite everything, a little freshness in this summer period, a rosé from the Vendée fiefs, like a Mareuil, will offer, through its original blend, which combines Pinot Noir, Gamay and Grolleau, a fresh fruitiness but without a vegetal note. and a tender palate, to reduce the heat of the ginger and chilli.
Recipe: T. Bryone, Photo: C. Herlédan