Carrot Gazpacho with Coriander Crème Fraîche and Spring Garden Flowers Recipe | James Beard Foundati

Ingredients

• Carrot Gazpacho:
• 2 pounds carrots, peeled, trimmed, and medium-diced
• 2 large cloves garlic, diced
• 1 celery rib, peeled and medium-diced
• 1 yellow bell pepper, trimmed of all pith and medium-diced
• 1/2 cucumber, peeled and medium-diced
• 1/4 cup chopped red onion
• 6 tablespoons Champagne vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon celery seeds
• 1 teaspoon chile flakes
• 1 to 2 cups purified cold water
• 1/2 cup light olive oil
• Salt
• Edible spring garden flowers (such as nasturtiums, pansies, or vegetable flower sprouts) for garnish
• Coriander Crème Fraîche:
• 1 tablespoon coriander seeds
• ½ cup crème fraîche