• 1 pound of carrots, peeled and chopped.
• 1 Tbsp. aji amarillo paste
• 1 rib of celery, diced
• ¼ red onion, diced
• ⅓ cup coconut milk
• 2 sun-dried tomatoes in olive oil
• 2 cloves of garlic
• 1 small cucumber, peeled and chopped
• 1 Tbsp. lemon juice
• 1-2 cups of water (use the water you boiled the carrots in to retain the nutrients)

HERBY TOPPING

• ¼ cup chopped walnuts
• ¼ cup chopped parsley or cilantro
• 2 Tbsp. pumpkin seeds
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 1 Tbsp. smoked chilli flakes
• Salt and pepper

1. Bring a small saucepan of water to a boil and add the carrots. Cook for just 3 minutes. Reserve the water to thin the gazpacho with, allowing it to cool.
2. Blend the gazpacho ingredients on high, starting with one cup of water and adding more to thin out as necessary. Salt and pepper as needed. Transfer to the refrigerator and chill for at least 30 minutes.
3. Meanwhile, make the herby topping. Toast ¼ cup chopped walnuts and 2 Tbsp. pepitas in a pan. Remove from the heat and then toss into a bowl with the chopped parsley, olive oil, salt, pepper and lemon juice.
4. Serve the gazpacho chilled, drizzled with the herby topping and a pinch of smoked chilli flakes. If you can’t get smoked chilli flakes, try a pinch of smoked paprika or sumac.