Bone Broth Gazpacho With Garden Herb Pesto
Bone Broth Gazpacho With Garden Herb Pesto
Bone Broth Gazpacho With Garden Herb Pesto

Bone Broth Gazpacho with Garden Herb Pesto

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February 22, 2018

Recipe by Parsnips and Pastries

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

Directions

1For directions visit Parsnips and Pastries

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