Bone Broth Gazpacho
"When you’re not enticed by hot soup during the heat of summer, try a chilled gazpacho recipe instead. Our bone broth gazpacho with cilantro chimichurri offers an exciting recipe for using your summer vegetables that makes them into a cool, refreshing form. The gazpacho is based on tomato, bell pepper, beet, and the kick of habanero pepper. From these ingredients, you get a vivid red with plenty of flavor, nutrients, and a blend of different sensations for your taste buds. These summer vegetables are balanced and enhanced by bone broth, oil and vinegar, and seasoning."
Serves4 People
Preparation Time15 min
Chilling Time1 hr
Cooking Time30 min
Ingredients
- 2 large tomatoes
- 2 large bell peppers
- 1 habanero pepper, deseeded
- 1 medium beet
- 1 cup Kettle & Fire Chicken Bone Broth
- 1 cup olive oil
- 2 tablespoon balsamic vinegar
- Sea salt & pepper to taste
- 1 cup packed cilantro
- 1 clove garlic
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Preheat the oven to 400°F. Bring a small saucepan of water to a boil.
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Roughly chop tomatoes, bell peppers, and carefully deseeded habanero.
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Drizzle with 1 tablespoon olive oil, and spread on sheet pan.
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Roast for 20-25 minutes, or until slightly charred and tender.
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Meanwhile, boil 1 small beet for 20 minutes, or until tender when poked with fork. Remove and let cool.
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In a food processor, combine all ingredients for chimichurri. Pulse until well combined.