Creamy Gazpacho Recipe With Bone Broth

If you want a creamy and satisfying gazpacho recipe for your next BBQ or picnic, you're in the right place.

I can't think of an easier way to make a tasty, high protein, vegetable centric meal. This gazpacho travels well and packs some serious zesty flavour. Trust me.  

Summer is convenient, cooling meals. Gazpacho gets a bad reputation but is delicious. You can batch cook it ahead of time, and pull from the fridge or freezer when you need a quick, healthy meal. 

You might be guessing what the secret ingredient is?

Gazpacho on it's own is a bit too boring for me. That's why I recommend adding bone broth to your gazpacho.

Bone broth is full of collagen protein, natural electrolytes and amino acids. It adds a satiating richness to your typical tomato based gazpacho. 

Gazpacho Recipe With Bone Broth

INGREDIENTS

  • 2 cups spinach
  • 2 large tomatoes
  • 1 cup organic chicken bone broth
  • ¼ cup avocado oil (or olive oil)
  • 2 tablespoons freshly chopped basil
  • 2 tablespoons freshly chopped parsley
  • 1 medium cucumber, chopped
  • ¼ medium yellow onion, chopped
  • salt, to taste
  • Lemon wedges, for serving

INSTRUCTIONS

  1. Combine all ingredients in a food processor or blender (except for the lemon).
  2. Purée until smooth.
  3. Refrigerate until chilled (1-2 hours).
  4. Portion gazpacho in bowls and serve with lemon wedges.

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