Gazpacho is a perfect summer soup and a great way to incorporate bone broth into your diet in the warmer months. This  cold, tomato and vegetable soup is almost like a salsa but very refreshing. I recommend sourcing fresh vegetables from your local farmers market for this recipe as the fresher the produce, the better tasting soup. Have plenty of leftovers? Try blending the soup in a Vitamix or with an immersion blender into a fresh salsa and add hatch green chilies and hot sauce for more flavor! 


  • 2 Cucumbers
  • 2 Small Zucchini
  • 3 Carrots
  • 1 Handful Yellow Wax Beans
  • 1 Green Pepper
  • 1 Red Pepper
  • 6 Stalks Asparagus
  • 3 Cloves Garlic
  • 1 Red Onion
  • 2 TBS Basil
  • 2 TBS Oregano
  • 1TSP Sea Salt
  • 1/2TSP Black Pepper
  • 1/2TSP Garlic salt
  • ½ TSP Apple Cider Vinegar
  • 2 14.5oz Cans Fire Roasted Diced Tomatoes
  • 1/2C Olive Oil
  • 4C Bone Broth
  1. Finely chop all vegetables and place into large pot.
  2. Add herbs and spices, vinegar, tomatoes, oil, and broth and mix well.
  3. Cover and refrigerate for at least a few hours before serving or overnight for best results.
  4. Serve chilled with a scoop of sauerkraut and season with salt.