Chilled Summer Tomato, Bone Broth Gazpacho Recipe
Chilled Summer Tomato, Bone Broth Gazpacho
A refreshing summer gazpacho made with ripe tomatoes, cucumber, olive oil, fresh herbs, and Aeira Bone Broth. Light, savory, and perfect when you want something nourishing without a heavy meal.
When most people think of bone broth, they think of cold weather, soups, and cozy mugs. But bone broth can be just as useful in the summer, especially when you want something light, refreshing, and protein-rich without making a heavy meal.
This chilled gazpacho is made with ripe tomatoes, cucumber, fresh herbs, olive oil, and Aeira Bone Broth. It has the bright, fresh flavor of a classic summer gazpacho with the added depth and protein from bone broth.
Why Add Aeira Bone Broth?
Aeira Bone Broth is made with one simple ingredient: chicken bone broth. No fillers, no unnecessary additives, and no nonsense.
Instead of using plain water or tomato juice, Aeira Bone Broth gives this gazpacho a more savory, satisfying base while keeping it light enough for warm weather.
Chilled Aeira Bone Broth Gazpacho
Ingredients
- 1 cup prepared Aeira Bone Broth, chilled
- 3 large ripe tomatoes, chopped
- 1 small cucumber, peeled and chopped
- 1/2 red bell pepper, chopped
- 1 small garlic clove
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or fresh lemon juice
- 1/2 tsp sea salt
- Black pepper, to taste
- Fresh basil or parsley, for serving
Optional Toppings
- Diced cucumber
- Diced tomato
- Avocado
- Fresh basil
- Olive oil drizzle
- Flaky sea salt
- Cracked black pepper
Instructions
-
Prepare the Aeira Bone Broth.
Mix 2 tablespoons of Aeira Bone Broth Powder with 1 cup of boiling water. Stir until fully dissolved, then let it cool. Once cooled, place it in the fridge until chilled. -
Blend the vegetables.
Add the tomatoes, cucumber, red bell pepper, garlic, olive oil, vinegar or lemon juice, sea salt, black pepper, and chilled Aeira Bone Broth to a blender. -
Blend until smooth.
Blend the mixture until the texture is smooth and pourable. If you prefer a thinner gazpacho, add a small splash of cold water. -
Taste and adjust.
Add more lemon juice or vinegar if you want it brighter. Add more salt if the flavor feels flat. Add more olive oil if you want a smoother, richer texture. -
Chill before serving.
Transfer the gazpacho to the fridge and chill for at least 30 minutes. This helps the flavors come together and makes the soup more refreshing. -
Serve cold.
Pour into bowls or glasses and top with diced cucumber, herbs, avocado, olive oil, and flaky salt.
Serving Ideas
This recipe works well as a light lunch, a starter before dinner, or a refreshing way to use bone broth in warmer weather.
- Grilled chicken
- Boiled eggs
- Sardines or tuna
- Cucumber salad
- Sourdough toast
- Avocado with sea salt
The Bottom Line
Bone broth does not have to be just a winter food. With Aeira Bone Broth, you can make a chilled, refreshing summer recipe that is light, savory, and easy to prepare.
This gazpacho is fresh from the tomatoes and cucumber, satisfying from the bone broth, and simple enough to make on repeat all summer.
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