Carrot Gazpacho with Chopped Salad

• 1 1/4 cups chilled fresh carrot juice
• 1 cup coarsely grated carrot plus
• 13 cup finely diced carrot, divided
• 1 1/2 cups whole grape tomatoes, plus
• 13 cup finely diced grape tomatoes, divided
• 1 1/2 cups peeled and diced Persian cucumbers, plus 13 cup finely diced Persian cucumbers, divided
• 1/2 cup finely chopped onion
• 1 Tbs. sherry vinegar
• 1 tsp. prepared white horseradish
• 1/2 tsp. red pepper flakes
• 1 cup chopped romaine lettuce
• 1 Tbs. olive oil

1. Bring carrot juice and grated carrot to simmer in saucepan.
2. Reduce heat to low, cover pan, and simmer 5 minutes.
3. Uncover, and cool.
4. Blend whole grape tomatoes, diced cucumbers, onion, vinegar, horseradish, red pepper flakes, and carrot juice mixture in blender 1 1/2 minutes, or until smooth.
5. Season with salt and pepper, if desired.
6. Chill at least 30 minutes.
7. Place finely diced carrot in small bowl, and microwave on high 1 minute to soften.
8. Transfer to medium bowl; add finely diced tomatoes and cucumber, lettuce, and oil.
9. Toss to blend.
10. Season with salt and pepper, if desired.
11. Divide gazpacho among shallow bowls.
12. Garnish with salad.

carrot juice, carrot, carrot, whole grape tomatoes, grape tomatoes, persian cucumbers, onion, sherry vinegar, horseradish, red pepper, romaine lettuce, olive oil

Taken from www.vegetariantimes.com/recipe/carrot-gazpacho-with-chopped-salad/ (may not work)