Bone Broth Gazpacho

Name: Bone Broth Gazpacho
Yield: 10
Ingredients: 1 Jar FOND’s Lemon &amp; Garlic; Juice of 1/2 Lemon; 3 pounds Ripe Tomatoes, chopped; 1 English Cucumber, peeled &amp; small diced; 1 Small Red Onion, small dice; 1 Red Bell Pepper, small dice; 2 Stalks Celery, small dice; 1 Serrano Pepper, minced; Salt &amp; Pepper, to taste; 1 Cup Avocado Oil; 1 Pint Cherry Tomatoes, quartered; 1 Jalapeño Pepper, sliced thin

Rated 5.0 stars by 1 users

Servings

Calories

245

This recipe takes me back in time when my grandmother would make gazpacho in the summertime because in her words: "it was too dang hot to cook".

Gazpacho is a cold soup, originating in Spain back in the 19th century! The flavor profiles on gazpacho can vary widely, but classically, it is made with a base of tomatoes like in this recipe. It has a very fresh and clean taste, rounded out with the addition of lemon and serrano peppers. Not to worry, this gazpacho is only very mild in spice.

Adding bone broth to this gazpacho creates a velvety smooth texture and heartiness, which makes it easy to nourish without using heat. Something my grandmother would approve of.

You can eat gazpacho in a bowl like a traditional soup. It is particularly tasty with some grilled bread. Another way to enjoy it is to pour it into a glass and sip on it!

Ingredients

Gazpacho

1 Jar FOND’s Lemon & Garlic
Juice of 1/2 Lemon
3 pounds Ripe Tomatoes, chopped
1 English Cucumber, peeled & small diced
1 Small Red Onion, small dice
1 Red Bell Pepper, small dice
2 Stalks Celery, small dice
1 Serrano Pepper, minced
Salt & Pepper, to taste
1 Cup Avocado Oil

Garnish

1 Pint Cherry Tomatoes, quartered
1 Jalapeño Pepper, sliced thin

Directions

Prepare all ingredients, and separate all of them in half, except the broth, lemon juice, tomatoes, serrano pepper and garnish. Keep half of the ingredients in a separate container, and keep to the side for later.
In a blender or food processor, add in the broth, lemon juice, tomatoes, serrano pepper, and the other half of the cut vegetables. Begin blending on a low speed and gradually increase the speed of the blender. Slowly pour in the Avocado Oil, as this will create a velvety texture. Once blended, taste for seasoning, and adjust as needed. Combine with the diced vegetables in an airtight container.
Refrigerate for a minimum of 2 hours before serving. Serve in chilled bowls or glasses, and garnish with cherry tomatoes, jalapeño slices, and a drizzle of avocado oil. Consume within 5 days of making. Natural separation may occur when storing, just shake or stir well to re-emulsify! Enjoy!

Nutrition

Calories 245, Fat 27 grams, Protein 4 grams, Carbs 9.7 grams, Fiber 2.5 grams

Print Recipe

YOUR CART

Bone Broth Gazpacho