This chilled carrot gazpacho is a refreshing, no-cook soup made right in the blender. With smooth coconut milk, fresh veggies, and a touch of spice, it’s perfect for hot days when I want something light and flavorful without turning on the stove.

Carrot Gazpacho

Why I’ll Love This Recipe

I love how easy and versatile this soup is. It’s smooth, slightly sweet from the carrots and coconut milk, and has just enough zing from ginger and vinegar to keep it interesting. I don’t need to cook anything—just blend, chill, and serve. It’s ideal for warm weather and makes a beautiful starter or light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound carrots, peeled and chopped
Carrot juice (optional, used to adjust texture)
14 ounces unsweetened canned coconut milk
1 small tomato or a handful of cherry tomatoes, chopped
1 rib celery, chopped
Small knob of ginger or ginger paste
1 tablespoon chopped shallot
1 tablespoon olive oil
1 tablespoon balsamic or white balsamic vinegar
Cilantro leaves and stems
Kosher salt

Suggested garnishes: coconut milk swirl, chopped cilantro, grated carrots, chile crisp, or a drizzle of olive oil

Directions

I start by adding the chopped carrots to a high-powered blender with about ½ cup water or carrot juice and ½ cup coconut milk.
I begin blending slowly, increasing speed as the carrots break down. If the mixture struggles, I pause, stir, and add a little more liquid until it blends smoothly.
Once the mixture is moving well, I add the tomato, celery, ginger, shallot, oil, vinegar, cilantro, salt, and the rest of the coconut milk. I blend everything until completely smooth and creamy.
I pour the soup into a container and refrigerate it for at least 2 hours to let the flavors develop and chill completely.
When I’m ready to serve, I give it a good stir, ladle into bowls, and garnish however I like.

Servings and Timing

Servings: Makes about 4 servings
Prep Time: 10 minutes
Blend Time: 5 minutes
Chill Time: At least 2 hours
Total Time: About 15 minutes active, plus chill time

Variations

When I want something a little different, I switch regular balsamic with white balsamic for a lighter touch. Sometimes I use all carrot juice instead of water if I want a smoother start. I’ve even added a touch of cayenne or chili oil when I’m craving something spicy. It’s also easy to toss in herbs like basil or mint to play with the flavor.

Storage/Reheating

I store this soup in an airtight container in the fridge for up to 3 days. Since it’s a cold soup, I don’t reheat it—but I do give it a good stir before serving again. The flavors actually deepen after a day, so I often make it ahead.

FAQs

How do I make sure the carrots blend smoothly?

I either chop them finely or shred them before blending. If I need extra help, I use carrot juice or a bit more coconut milk to get things moving.

Can I use another type of milk?

Yes, though I prefer canned coconut milk for its creaminess. Other unsweetened plant-based milks can work if I want a lighter soup.

Is this recipe spicy?

Not unless I add something spicy. The base version isn’t hot at all, but I sometimes finish it with chile crisp or a pinch of cayenne.

Can I make it ahead of time?

Absolutely. I actually prefer making it the night before. It gives the soup time to chill and the flavors to settle in beautifully.

What should I serve with carrot gazpacho?

I usually enjoy it with crusty bread, a crisp salad, or as a starter for a light summer dinner. It pairs well with grilled veggies or seafood too.

Conclusion

This carrot gazpacho is one of my favorite summer recipes—cool, creamy, and packed with bright flavors. It’s fast, flexible, and perfect for those days when I want something nourishing without the heat. I keep coming back to it every time the weather turns warm.