Bone Broth Gazpacho Recipe with Cilantro Chimichurri
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!
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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.
Yield:
4 servings
Added:
Wednesday, May 31, 2017 - 10:23am
