Bone Broth Gazpacho

This Bone Broth Gazpacho Recipe has a boost of Bone Broth protein and is made with ripe summer vegetables in minutes! Naturally low carb and gluten free! Made in partnership with Pacific Foods.

Gazpacho is a summer ritual for me. I look forward to it every single year and am always thinking about ways to tweak, twist and modify my basic recipe to amp up the protein, flavor profile or consistency.

I can NOT believe that I have yet to share one of my gazpacho recipes with you all. Seriously dumbfounded. What have I been doing every summer?!

This version is based on my base recipe and uses Pacific Foods Organic Bone Broth Chicken Original in place of tomato juice for a protein boost.

And…………guess what? We grew the tomatoes and jalapeno in our garden!!! How cool is that? We also have Persian cucumbers growing which could have easily replaced the large English cucumber I used but my kids are literally eating them off the vines as they ripen and I just couldn’t gather enough for the recipe.

If you follow me on Instagram, I’ve been showing a lot of our harvest in my Insta Stories so you know that we are practically swimming in tomatoes over here.

This gazpacho is the perfect starter, side, drinkable salad or meal when topped with Grilled Shrimp. I also recommend some diced cucumber, red onion, sliced avocado and fresh cilantro finished with a slight drizzle of really good extra virgin olive oil. HEAVEN.

Did you make this recipe? Please give it a star rating below!

Bone Broth Gazpacho

Prep Time: 15 mins

Total Time: 15 mins

 

This Bone Broth Gazpacho Recipe has a boost of Bone Broth protein and is made with ripe summer vegetables in minutes! Naturally low carb and gluten free! 

Course: Appetizer, Salads, Soup

Cuisine: Mediterranean

Keyword: bone broth recipes, easy gazpacho recipe, gazpacho with protein, gazpacho with shrimp, how to make gazpacho

Servings: 4 people

Calories: 318 kcal

Author: Alyssa Brantley

5 from 4 votes

Print

Ingredients

• 2 pounds tomatoes vine ripened, seeded and roughly chopped
• 1 cup Pacific Foods Organic Bone Broth Chicken Original
• 1 pound English cucumber peeled, seeds removed and roughly chopped
• 1 large red bell pepper quartered, seeds and ribs removed
• 1 small jalapeno pepper stem removed, seeds removed from half
• 1 small red onion (about 1/4 pound), peeled and roughly chopped
• 1 small handful cilantro leaves
• 1 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 large lime juiced
• 2 teaspoons red wine vinegar
• 1/2 cup extra virgin olive oil

TOPPINGS (optional)

• avocado
• cucumber diced
• red onion diced
• fresh cilantro leaves
• grilled shrimp

Instructions

PREP:

1. Begin by washing all of the produce well. 

   

2. Prepare tomatoes by cutting into quarters and gently squeezing out seeds into sink to remove.

   

3. Peel cucumbers, remove seeds and roughly chop.

   

4. Remove stem from bell pepper, quarter and remove seesd and white ribs. Remove stem from jalapeno and carefully discard of the seeds from one 1/2, leaving the seeds in the other half (unless you want the gazpacho MILD), then remove all seeds.

   

5. Peel onion and quarter or roughly chop.

   

6. Grab a small handful of cilantro and remove any large stems so you are left with mostly leaves.

   

PREPARE GAZPACHO:

1. Add quartered tomatoes to jar of high powered blender along with lime juice and Pacific Foods Organic Bone Broth Chicken Original and process until completely smooth.

   

2. Remove half of the tomato mixture to a bowl or large container. Add cucumber, onion, red bell pepper, jalapeno, cilantro, red wine vinegar, salt and pepper. Process until completely smooth and add olive oil. Process until oil is well incorporated.

   

3. Add to reserved processed tomatoes and mix until combined. Taste and adjust seasonings if necessary. The flavors intensify as it sits in the fridge. Also, if your blender is large enough, you do not have to remove half of the tomatoes. 

4. Serve chilled and topped with your favorite toppings (sliced avocado, cilantro leaves, diced cucumber, diced red onion, drizzle of olive oil, grilled shrimp) and Enjoy!

NOTES:

• I recommend using the highest quality extra virgin olive oil for this soup as it will impart a lot of flavor and nutrition.
• I use the grilled shrimp recipe from here for the shrimp. These shrimp would also be fantastic!
• Store in a glass jar with lid in the fridge until ready to serve. While this keeps for 48 to 72 hours, I think it is best served the same day it's made.

Nutrition Facts

Bone Broth Gazpacho

Amount Per Serving (1.5 cups)

Calories 318 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 3g19%

Sodium 619mg27%

Potassium 790mg23%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 9g10%

Protein 5g10%

Vitamin A 3310IU66%

Vitamin C 86.9mg105%

Calcium 44mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

DISCLOSURE:  This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2017 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.