| Owl Venice
Carrot Jicama Gazpacho
Total Time: 10 minutes + 2 hours chill time | Servings: 4
A chilled summer soup with carrots, jicama, broth, lime, coconut yogurt and olive oil garnished with herb oil, watercress and basil
Ingredients:
- 2 cups carrots, largely chopped
- 2 cups jicama, largely chopped
- ⅓ cup olive oil
- ½ cup coconut yogurt
- ¼ cup lime juice
- 2-3 cups vegan broth, depending on desired thickness
- Sea salt + pepper to taste
- Garnishes: herb oil, watercress & basil
Directions:
- Add all ingredients to a high speed blender and blend for 1-2 minutes or until it is a very fine puree. Season with salt and pepper.
- Chill in the fridge for 2-3 hours. Then serve in individual bowls and top with a drizzle of herb oil, fresh basil and watercress.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.