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bone broth gazpacho recipe
5 from 1 vote

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


  • 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


  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.