Ingredients

For the gazpacho:

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 (preferably Bare Bones Tomato & Spice)

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