Bone Broth Gazpacho Soup Recipe with Cilantro Chimichurri

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 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.

Gluten-Free Recipes

Then, we serve the gazpacho with a green and flavorful cilantro sauce and garnish it with summer corn and seasoning. This recipe gives you spiciness for an exciting kick but you could always leave out the jalapeño and habanero or replace them with milder bell peppers. Either way, you’ll have a light, refreshing meal packed with color and flavor.

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Bone Broth Gazpacho Recipe with Cilantro Chimichurri

This vibrant gazpacho recipe is a refreshing way to serve up summer vegetables and rich bone broth! Best enjoyed chilled with a simple cilantro chimichurri.

Course Soup

Cuisine Spanish

Keyword gazpacho soup recipe, soup with bone broth

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 297 kcal

Author Kettle & Fire

Ingredients

• 2 large tomatoes
• 2 large bell peppers
• ¼ habanero pepper, deseeded
• ½   medium beet
• 1 ½   cups Kettle & Fire Chicken Bone Broth
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• Sea salt & pepper to taste

For the Cilantro Chimichurri:

• 1 cup packed cilantro
• 1 clove garlic
• 1 teaspoon diced jalapeño, deseeded
• ¼ cup extra virgin olive oil
• ½ lime
• Salt and pepper to taste

For garnish:

• Freshly cooked corn
• Fresh cilantro leaves
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F. Bring a small saucepan of water to a boil.
   

2. Roughly chop tomatoes, bell peppers, and carefully deseeded habanero.

3. Drizzle with 1 tablespoon olive oil, and spread on sheet pan. 

4. Roast for 20-25 minutes, or until slightly charred and tender. 

5. Meanwhile, boil 1 small beet for 20 minutes, or until tender when poked with fork. Remove and let cool. 

6. In a food processor, combine all ingredients for chimichurri. Pulse until well combined. 

7. When tomatoes and peppers are ready, add all gazpacho ingredients to a high-speed blender. Blend on high for 50-60 seconds, or until completely smooth.

8. Chill in refrigerator for at least 1-2 hours, or store in airtight container for up to 5 days before consuming. 

9. Pour into bowls and garnish with fresh corn and cilantro chimichurri. Enjoy! 

Recipe Notes

The habanero gives the gazpacho a bit of a fiery kick, so if you’d prefer a milder option, skip the peppers.

Gluten-Free