Bone Broth Gazpacho Recipe with Cilantro Chimichurri
Total Steps
9
Ingredients
16
Tools Needed
1
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Kettle and FireIngredients
- 2 large tomatoes
- 2 large bell peppers
- 1/4 habanero pepper, deseeded
- 1/2 medium beet
- 1 1/2 cups Kettle & Fire Chicken Bone Broth
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- to taste Sea salt and pepper(optional)
- 1 cup packed cilantro
- 1 clove garlic
- 1 teaspoon diced jalapeño, deseeded
- 1/4 cup extra virgin olive oil
- 1/2 lime
- to taste Salt and pepper(optional)
- Freshly cooked corn(optional)
- Fresh cilantro leaves(optional)
Instructions
Step 1
Preheat the oven to 400°F. Bring a small saucepan of water to a boil.
Step 2
Roughly chop tomatoes, bell peppers, and carefully deseeded habanero.
Step 3
Drizzle with 1 tablespoon olive oil, and spread on sheet pan.
Step 4
Roast for 20-25 minutes, or until slightly charred and tender.
Step 5
Meanwhile, boil 1 small beet for 20 minutes, or until tender when poked with fork. Remove and let cool.
Step 6
In a food processor, combine all ingredients for chimichurri. Pulse until well combined.
Step 7
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.
Step 8
Chill in refrigerator for at least 1-2 hours, or store in airtight container for up to 5 days before consuming.
Step 9
Pour into bowls and garnish with fresh corn and cilantro chimichurri. Enjoy!