Recipe: Chilled soup: Carrot, orange and ginger gazpacho

Ingredients

300g carrots, peeled and roughly chopped

50g ginger, peeled and chopped

300ml orange juice

5g parsley

1 tbsp olive oil

Salt to taste

Boil the carrots until cooked through -- they should break when squeezed. Drain and leave to cool.

Place the chopped raw ginger into a liquidiser and add 50ml of water. Blend to make a rough paste. Add the orange juice and the cold carrots and blend. Check the seasoning and add salt if need be.

To serve, pour into a chilled bowl and garnish with olive oil and parsley.