Ingredients
- 1 pinch flaky sea salt
- 5 large tomato, cut in quarters
- 2 zucchini, cut in cubes
- 2 cloves garlic
- 1 onion, cut in quarters
- 1 jalapeño pepper, stem and seeds removed
- 3 tablespoons avocado or coconut oil
- 3 cups Pacific Foods® Organic Chicken Bone Broth with Sea Salt
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 English cucumber
- 1 jalapeño pepper, thinly sliced
- 1/2 cup cilantro
Instructions
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Step 1
Preheat the oven to 425°F. Place the tomatoes, zucchini, garlic, onion, and stemmed jalapeño in a large cast iron skillet (we used a 15-inch skillet you could also use two smaller skillets or a sheet pan). Drizzle the vegetables with the avocado oil. Transfer to the oven and roast for 25 minutes. Turn the broiler to high and roast for 5 minutes until a char starts to form.
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Step 2
Transfer the vegetables to a blender and puree until smooth. Pulse in the broth, olive oil, and red wine vinegar. Season with the salt and pepper to taste. Chill for at least 8 hours.
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Step 3
Divide the gazpacho among bowls and top with sliced cucumber, sliced jalapeño and cilantro. Serve immediately.
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