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.
Preheat the oven to 400°F. Bring a small saucepan of water to a boil.
Roughly chop tomatoes, bell peppers, and carefully deseeded habanero.
Drizzle with 1 tablespoon olive oil, and spread on sheet pan.
Roast for 20-25 minutes, or until slightly charred and tender.
Meanwhile, boil 1 small beet for 20 minutes, or until tender when poked with fork. Remove and let cool.
In a food processor, combine all ingredients for chimichurri. Pulse until well combined.
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.
Chill in refrigerator for at least 1-2 hours, or store in airtight container for up to 5 days before consuming.
Pour into bowls and garnish with fresh corn and cilantro chimichurri. Enjoy!
The habanero gives the gazpacho a bit of a fiery kick, so if you’d prefer a milder option, skip the peppers.
Gluten-Free