A trend in Spanish cuisine is the transformation of old recipes into new ones by using unexpected ingredients. This carrot gazpacho is precisely that—made using a base of pureed carrots and freshly squeezed orange juice, seasoned as you would a classic Andalusian gazpacho with olive oil, vinegar, and a little garlic. These few, simple ingredients combine to make a refreshing, healthy, and unique soup that’s perfect as the first course for a hot summer night’s dinner. This gazpacho keeps in the fridge, covered, for up to a week, so by all means double or triple the recipe and stash it away for another sweltering day. Serves 4 to 6 1 pound carrots, peeled and sliced into 1-inch pieces 1 large garlic clove, minced 1 1/2 cup freshly squeezed orange juice 1/4 teaspoon sea salt 4 tablespoons extra-virgin olive oil 1 tablespoon champagne or white wine vinegar Bring a stockpot of …