Bone broth recipe | Summer Gazpacho

Bone broth recipe | Summer Gazpacho

Bone broth recipe: Summer Gazpacho

This delicious gazpacho with our BIO bone broth from free-range chicken is ideal for warm summer days. Since the recipe can easily be prepared the day before, it is ideal for a barbecue with friends.

Author: Sebastian Unterhuber
Average reading time: 1.5 minutes

Recipe for 8 glasses (150ml each) / 4 soup bowls


  • 5 large ripe tomatoes
  • 1 glass of JARMINO chicken bone broth
  • 1 cucumber, peeled & chopped
  • 1 green bell pepper, seeds removed & crushed
  • 1-2 garlic cloves
  • Olive oil, extra virgin
  • BIO Apple Cider Vinegar
  • rock salt or sea salt, to taste
  • Ground black pepper, to taste
  • at will: Herbs, spring onions, Serrano ham, (roasted) bread to garnish


  1. Place tomatoes in a pot of boiling water and bathe for about 30 seconds until the skin can be removed.
  2. Put the tomatoes with the cucumber, paprika, garlic, 2 tablespoons of olive oil and a dash of apple vinegar in a blender and stir until smooth. Add as much chicken stock until a pleasantly liquid consistency is achieved and then season with salt and pepper. Mix again briefly and season again. You can add a little coconut blossom sugar if you like, but if the tomatoes are really ripe, this is not necessary, then you can add enough sweetness. Put the gazpacho in a bowl, cover it with cling film and put it in the fridge to cool.
  3. Once the gazpacho is well chilled, you can serve it in glasses or soup bowls. Add a little olive oil, freshly roasted bread crumbs, fresh herbs, spring onions and/or a little Serrano.

We hope you enjoy the delicious refreshment. And thanks to bone broth, gazpacho provides additional nutrients like collagen & protein.