When you’re not enticed by hot soup during the heat of summer, try a chilled gazpacho recipe instead. Our bone broth gazpacho with cilantro chimichurri offers an exciting recipe for using your summer vegetables that makes them into a cool, refreshing form.

The gazpacho is based on tomato, bell pepper, beet, and the kick of habanero pepper. From these ingredients, you get a vivid red and a blend of different sensations for your taste buds. These summer vegetables are balanced and enhanced by bone broth, oil and vinegar, and seasoning.

Then, we serve the gazpacho with a green and flavorful cilantro sauce and garnish it with summer corn and seasoning. This recipe gives you spiciness for an exciting kick but you could always leave out the jalapeño and habanero or replace them with milder bell peppers. Either way, you’ll have a light, refreshing meal packed with color and flavor.

5 from 1 vote Print Bone Broth Gazpacho Recipe with Cilantro Chimichurri 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. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 Calories 297 kcal Author Kettle & Fire 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 Instructions Preheat the oven to 400°F. Bring a small saucepan of water to a boil.

Roughly chop tomatoes, bell peppers, and carefully deseeded habanero. Drizzle with 1 tablespoon olive oil, and spread on sheet pan. Roast for 20-25 minutes, or until slightly charred and tender. Meanwhile, boil 1 small beet for 20 minutes, or until tender when poked with fork. Remove and let cool. In a food processor, combine all ingredients for chimichurri. Pulse until well combined. 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. Chill in refrigerator for at least 1-2 hours, or store in airtight container for up to 5 days before consuming. Pour into bowls and garnish with fresh corn and cilantro chimichurri. Enjoy! Recipe Notes The habanero gives the gazpacho a bit of a fiery kick, so if you’d prefer a milder option, skip the peppers. Gluten-Free