Bone Broth Gazpacho Recipe with Cilantro Chimichurri
By: Kettle and Fire
Published: Wednesday, May 31, 2017 - 10:23am

Ingredients




2 large tomatoes
2 large bell peppers
¼ habanero pepper, deseeded
½   medium beet
1 ½   cups Kettle & Fire Chicken Bone Broth
¼ cup olive oil
2 tablespoons balsamic vinegar
Sea salt & pepper to taste
For the Cilantro Chimichurri:
1 cup packed cilantro
1 clove garlic
1 teaspoon diced jalapeño, deseeded
¼ cup extra virgin olive oil
½ lime
Salt and pepper to taste
For garnish:
Freshly cooked corn
Fresh cilantro leaves
Salt and pepper to taste

Preparation

1 Preheat the oven to 400°F. Bring a small saucepan of water to a boil. 2 Roughly chop tomatoes, bell peppers, and carefully deseeded habanero. 3 Drizzle with 1 tablespoon olive oil, and spread on sheet pan. 4 Roast for 20-25 minutes, or until slightly charred and tender. 5 Meanwhile, boil 1 small beet for 20 minutes, or until tender when poked with fork. Remove and let cool. 6 In a food processor, combine all ingredients for chimichurri. Pulse until well combined. 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. 8 Chill in refrigerator for at least 1-2 hours, or store in airtight container for up to 5 days before consuming. 9 Pour into bowls and garnish with fresh corn and cilantro chimichurri. Enjoy!

About

This vibrant gazpacho recipe is a refreshing way to serve up summer vegetables and rich bone broth! Best enjoyed chilled with a simple cilantro chimichurri.