Gazpacho with bone broth
With the arrival of warmer weather, cold dishes begin to be desired. And as we're always innovating and adding our own special touch, this gazpacho includes strawberries and, of course, Cooldo Broths, for an extra nutrient boost. Would you dare to try a gazpacho with Cooldo?
ingredients
- 2kg of pear tomatoes
- 500g of strawberries
- 1 skinless cucumber
- 200 ml of Cooldo Broths
- 60 ml of EVOO
- 1 clove of garlic (optional)
- 2 tablespoons of vinegar (your choice)
- Salt to taste
steps
- Add all the ingredients to your blender. If you prefer a creamier gazpacho, add the olive oil from the beginning to emulsify it.
- If you prefer it thinner, add the EVOO at the end.
- Refrigerate and serve very cold with some chopped strawberries and a drizzle of oil.
- If you want it to last longer, don't add the vinegar until serving.
