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
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Begin by washing all of the produce well.
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Prepare tomatoes by cutting into quarters and gently squeezing out seeds into sink to remove.
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Peel cucumbers, remove seeds and roughly chop.
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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.
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Peel onion and quarter or roughly chop.
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Grab a small handful of cilantro and remove any large stems so you are left with mostly leaves.
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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.
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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.
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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.
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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.
Erin @ Dinners, Dishes, and Desserts says
October 30, 2017 at 8:16 amLove the bone broth in here, so healthy and tasty!
EverydayMaven says
November 3, 2017 at 1:05 pmAdds so much!
Mellissa @ ibreatheimhungry says
October 24, 2017 at 8:15 amThis sounds fresh and delicious!
EverydayMaven says
October 29, 2017 at 9:03 pmIt is! So perfect for a warm day!
Carolyn says
October 23, 2017 at 6:18 pmI love a good gazpacho and yours sounds amazing!
EverydayMaven says
October 23, 2017 at 9:49 pmThank you so much!
Monica says
August 30, 2017 at 9:01 amHow about adding some garlic too?
EverydayMaven says
August 30, 2017 at 8:53 pmRaw garlic can be very overpowering to the other veggies in my opinion!
Christina says
August 29, 2017 at 8:04 pmI 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!
EverydayMaven says
August 30, 2017 at 8:52 pmHope you love it Christina!
Lisa @ Wine & Glue says
August 28, 2017 at 5:42 pmWhat a great idea to add some protein! I can’t believe how much it has in there!
EverydayMaven says
August 30, 2017 at 8:51 pmYes! So much more filling.
Sabrina Modelle says
August 25, 2017 at 10:46 amWow! 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!
EverydayMaven says
August 30, 2017 at 8:51 pmThank you so much Sabrina!!!
Lane & Holly @ With Two Spoons says
August 23, 2017 at 7:19 pmI love all of the fresh summer vegetables!
EverydayMaven says
August 30, 2017 at 8:50 pmThanks! It tastes so vibrant!
Jocelyn (Grandbaby Cakes) says
August 23, 2017 at 1:41 pmI can’t wait to make this!!
EverydayMaven says
August 30, 2017 at 8:50 pmHope you love it!!
Brenda @ a farmgirl's dabbles says
August 23, 2017 at 1:10 pmWhat a beautiful way to enjoy the end of summer and all this gorgeous fresh produce!!
EverydayMaven says
August 30, 2017 at 8:50 pmSo sad for summer to end!!
John/Kitchen Riffs says
August 23, 2017 at 6:26 amI love gazpacho! And always make a batch or two each summer. Never made it with bone broth, though — neat idea! This looks terrific — thanks.
EverydayMaven says
August 30, 2017 at 8:50 pmHope you try it!
Liz @ The Lemon Bowl says
August 23, 2017 at 5:41 amI want to make bone broth more often! This sounds so good!
EverydayMaven says
August 30, 2017 at 8:50 pmYou should! Or, just buy Pacific’s 😉
Nutmeg Nanny says
August 22, 2017 at 8:03 pmLove how this is low carb, gluten free, dairy free and Whole30! I am saving this!
Monica says
August 30, 2017 at 9:03 amIsn’t Whole30 plant based? If so, with the bone broth it isn’t Whole30.
EverydayMaven says
August 30, 2017 at 8:53 pmHey 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.
EverydayMaven says
August 30, 2017 at 8:49 pmIt’s a great base!
Kimberly says
August 22, 2017 at 6:13 pmGazpacho is one of my favorite ways to use all those gorgeous summer vegetables!
EverydayMaven says
August 30, 2017 at 8:49 pmSame with me!!!
Taylor @ Food Faith Fitness says
August 22, 2017 at 5:02 pmI LOVE Pacific’s bone broth! I can’t wait to try this goodness!
EverydayMaven says
August 30, 2017 at 8:49 pmYou will love it!
Taylor @ Food Faith Fitness says
October 24, 2017 at 1:59 pmThis was SO good!!
EverydayMaven says
October 29, 2017 at 9:04 pmYay!!! So happy to hear it!