Gazpacho | Recipes | Borough Broth

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gazpacho-soup-beef-bone-broth

Gazpacho

Nothing screams summer quite like a deliciously refreshing bowl of Gazpacho soup. This recipe, by Teo Della Torre, features a pouch of our organic, slow cooked British beef bone broth as well as whole array of vegetables, that will be in season throughout the summer.

Serves: 4
Cooking time: 50 minutes

Ingredients:

Gazpacho:

1kg plum tomatoes
1 small green pepper
1 small red pepper
1/2 of a cucumber
1/2 a red onion
2 garlic cloves
50g olive oil
1 tsp vinegar
1tbs hot sauce
1 tsp cumin
180g beef bone broth
Pinch of salt

Toppings:

1 can of chickpeas
3 tbsp olive oil (for chickpeas + drizzle when plating)
2 tsp smoked paprika
1 tsp chilli flakes
30g almonds
10g chives
1 tbsp flaky sea salt

Method:

  1. Score the tomatoes with an ‘x’, then blanch them for 30 seconds and transfer them to a bowl of ice water. The skins should loosen and peel right off.
  2. Quarter the peeled tomatoes, then peel half a cucumber and chop it into chunks along with with the onion, peppers and garlic.
  3. Pop all the veg into a blender or food processor then add the vinegar, olive oil, salt, cumin, hot sauce and beef bone broth.
  4. Blend until smooth, then transfer to a jug and leave in the fridge to cool for at least 30 minutes.
  5. In the meantime, drain, rinse, and dry a can of chickpeas, then season them with 1 tbsp of olive oil, a pinch of salt, 2 tsp of paprika and 1 tsp of chilli flakes.
  6. Roast at 180C for 30-40 minutes til dry and crispy.
  7. Roughly chop the almonds and toast them til golden, 3-4 minutes on medium heat. Dice the remaining quarter of a cucumber, and mince the chives.
  8. Serve the gazpacho topped with a handful of crispy chickpeas, 1tbsp of toasted almonds, 1 tbsp of diced cucumber, 1 tsp of chives and finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. And dig in!

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