Bone Broth Gazpacho (Edit recipe)

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This bright, refreshing, summer soup is the perfect appetizer for your next summer dinner party! It's loaded with fresh vegetables, herbs, and nutrient-dense bone broth. It's the perfect addition to any meal!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 6

Ingredients

2 lb Tomato, cut in half and cores removed
1 Cucumber, small English, peeled and seeded
1 Yellow Onion, or small red, cut into chunks
.5 Bell Pepper, (any color), seeded
3 cloves Garlic
.5 cup Chicken Bone Broth, Bonafide Provisions
.25 tsp Ground Cumin
2 tsp Red Wine Vinegar
.25 cup Extra Virgin Olive Oil, plus more for drizzling
Salt and Pepper, (Celtic Sea Salt) to taste

Toppings (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add tomatoes, cucumber, onion, pepper, garlic, bone broth, and cumin to a high powered blender. Blend on high until smooth.
With the blender running, add in vinegar, then slowly add in olive oil until it gets to preferred consistency.
Pour into a glass container and chill in the fridge for 6 hours or overnight.
Before serving, taste and adjust salt and pepper as needed. Because our bone broth is so gelatinous, the soup might be thick. If it's too thick, place back into the blender and blend with 2-4 tbsp warm water, adding in 1 tbsp at a time until you reach the desired consistency.
Serve in a glass or bowl and top with diced cherry tomatoes, cucumber, basil, and a drizzle of olive oil.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	86
Fat:	10 g
Carbohydrates:	0 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	24 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.