Orange

Orange & Carrot Gazpacho

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  • 4 medium carrots, peeled and finely grated (about 1.5 cups)

  • 1/4 cup freshly squeezed orange juice (or more to taste)

  • 1 navel orange (optional) peeled and chopped or cut into wedges

  • 1 tsp orange blossom water

  • 1 pinch salt

  • 2 mint leaves

  • 1 pinch ground cinnamon

    Mix all ingredients. Place in the fridge for at least 1 hour.

    Serve cold. Garnish if desired with extra cinnamon and mint leaves