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!
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!
- 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
- avocado
- cucumber diced
- red onion diced
- fresh cilantro leaves
- grilled shrimp
Begin by washing all of the produce well.
Prepare tomatoes by cutting into quarters and gently squeezing out seeds into sink to remove.
Peel cucumbers, remove seeds and roughly chop.
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.
Peel onion and quarter or roughly chop.
Grab a small handful of cilantro and remove any large stems so you are left with mostly leaves.
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.
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.
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.
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!
- 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.
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.
Love the bone broth in here, so healthy and tasty!
Adds so much!
This sounds fresh and delicious!
It is! So perfect for a warm day!
I love a good gazpacho and yours sounds amazing!
Thank you so much!
How about adding some garlic too?
Raw garlic can be very overpowering to the other veggies in my opinion!
I haven’t read up on the benefits of bone broth, but I keep hearing it packs a nutritional punch. I don’t think I’ve ever made gazpacho before, this recipe looks like an excellent place to start!
Hope you love it Christina!
What a great idea to add some protein! I can’t believe how much it has in there!
Yes! So much more filling.
Wow! This is a really beautiful gazpacho. I’m kind of floored. Love the idea of adding the bone broth for protein. Really great + congrats on the beautiful harvest!
Thank you so much Sabrina!!!
I love all of the fresh summer vegetables!
Thanks! It tastes so vibrant!
I can’t wait to make this!!
Hope you love it!!
What a beautiful way to enjoy the end of summer and all this gorgeous fresh produce!!
So sad for summer to end!!
I love gazpacho! And always make a batch or two each summer. Never made it with bone broth, though — neat idea! This looks terrific — thanks.
Hope you try it!
I want to make bone broth more often! This sounds so good!
You should! Or, just buy Pacific’s 😉
Love how this is low carb, gluten free, dairy free and Whole30! I am saving this!
Isn’t Whole30 plant based? If so, with the bone broth it isn’t Whole30.
Hey Monica, While the Whole30 encourages the consumption of A LOT of vegetables, it is not plant-based in the way that you avoid animal proteins.
It’s a great base!
Gazpacho is one of my favorite ways to use all those gorgeous summer vegetables!
Same with me!!!
I LOVE Pacific’s bone broth! I can’t wait to try this goodness!
You will love it!
This was SO good!!
Yay!!! So happy to hear it!