Gazpacho con caldo de huesos
With the permission of the Andalusians, we add Cooldo to our gazpacho. Because? Because our bone broth recipe is so mild that it can be added to any hot or cold soup and adds extra nutrients. That's why we call our version of gazpacho Coolpacho.
ingredients
- 1 kilo of ripe pear tomato
- ½ cucumber
- ½ Italian green pepper
- ½ chive
- ¼ or ½ clove of garlic
- 1 tablespoon sherry or apple cider vinegar
- 4 tablespoons EVOO
- 250ml Cooldo Broth
- Salt to taste
Steps
- Wash and dry the tomatoes, cucumber and pepper.
- Peel the garlic clove and remove the seeds from the pepper.
- Chop the vegetables and place in a container.
- Add salt, a splash of olive oil and vinegar, and stir well.
- Let it rest for at least half an hour. To avoid the strong flavor of garlic, we can remove it after the resting time.
- Transfer all the vegetables to a food processor, processor or blender glass, trying to collect all the juices.
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Blend in several batches, stirring if necessary, until everything is blended evenly. Use maximum speed at the end to completely crush the skins. Begin to add the rest of the olive oil in a stream, blending little by little to emulsify and finally add the bone broth.
