INGREDIENTS:

Gazpacho:

• 2 large tomatoes
• 2 large capsicums
• 1 red cayenne chilli, deseeded
• 1 medium beet
• 1 tablespoon of Broth of Life Chicken Bone Broth
• 1.5 cups water 
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• Sea salt & pepper to taste

Coriander chimichurri:

• 1 cup packed coriander 
• 1 clove garlic
• ¼ cup extra virgin olive oil
• ½ lime (skin and all)
• Salt and pepper to taste

Garnish:

• Freshly cooked corn
• Fresh coriander leaves
• Salt and pepper to taste

METHOD:

1. Preheat the oven to 180°C. 
2. Bring a small saucepan of water to a boil, add beetroot, and cook for 20 minutes, or until tender. Remove and let cool. (this is used in the food processor later as part of the Gazpacho soup mix)
3. Meanwhile roughly chop tomatoes, capsicum, and carefully deseeded cayenne chilli, spread on sheet pan and drizzle with a tablespoon of olive oil.
4. Roast for 20-25 minutes, or until slightly charred and soft. If you haven’t already pre-cooked your corn you can pop a couple of cobs in a separate oven tray and cook alongside your other vegs.
5. Using a food processor, combine all ingredients for chimichurri, pulsing until combined well.
6. When tomatoes and peppers are ready, add all gazpacho ingredients to a high-speed blender. Blend until completely smooth.
7. Before serving, chill your soup in the refrigerator for at least 1-2 hours. You can store your soup in airtight container for up to 5 days. 
8. Pour your soup into bowls and garnish with corn and coriander chimichurri. Delish! 

VEGETARIAN OPTION:

To make this a vegetarian meal, simply use vegetable stock instead of bone broth!

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