Bone Broth Gazpacho with Garden Herb Pesto
Dec 14, 2025 11:18 AM
Gazpacho, naturally, always reminds me of the summer.
The first time I had gazpacho, I was wandering around a local night market when I lived in San Diego. One of the restaurant owners was outside, doling out tiny cups filled with velvety smooth orange gazpacho. It was delicious, especially on a very humid summer night.
I didn’t even know I would like gazpacho until then. Cold tomato soup just never sounded appealing to me.
But it’s really not just cold tomato soup.
It’s fruity olive oil. Fresh, fragrant herbs. Garlic. Vinegar. Onions. Fresh cucumbers or red peppers. Possibly a bit of citrus. It tastes like eating an entire summer garden in a bowl.
And that’s just the bases. You could add anything you wanted to gazpacho, really. Some jalapeño for heat. A bit of corn or pine nuts for texture. Sliced avocado for added creaminess. The options are endless.
Ingredients:
- 2 pounds ripe Roma tomatoes on the vine, seeded and diced
- 1 small cucumber, seeded and diced
- 2 mini sweet red peppers, seeded and diced
- 1 medium shallot, diced
- 2 garlic cloves, minced
- 1 1/2 to 2 cups bone broth
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- Juice of 1 small lime
- Sea salt and pepper, to taste
For the Garden Herb Pesto
- 1 cup packed mixed herbs (such as basil, cilantro, parsley, rosemary, or mint)
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 2–3 tablespoons olive oil
- Sea salt and pepper, to taste
Prep Time:
15 minutes
Total Time:
15 minutes
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