Kettle and Fire

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.

Bone Broth Gazpacho Recipe with Cilantro Chimichurri Kettle and Fire
  • 20-30 minutes
  • 4 Servings
  • 310 cals


  • 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
  • 1 cup packed cilantro
  • 1 clove garlic
  • 1 teaspoon diced jalapeño, deseeded
  • ¼ cup extra virgin olive oil
  • ½ lime
  • Freshly cooked corn
  • Fresh cilantro leaves


  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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