Gazpacho soup

I always struggle to get enough bone broth into my diet in summer as I don't fancy eating hot soup when it's 30' outside.

I thought I should try a gazpacho soup. It's not traditional to add in stock but I simply replaced some of the tomato juice with broth. The end result was amazing. I really love this recipe.

It's perfect for a light lunch, afternoon tea or as an entree.


  • 250g cucumber (peeled & chopped)
  • 200g capsicum (chopped)
  • 600g tomatoes (chopped)
  • 100ml olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp lime juice
  • 1 cup broth (chicken or beef stock)
  • 1 cup passata
  • salt, pepper to taste
  • fresh basil to serve
  • 2 tsp ground cumin
  • optional: 1/4 tsp asafoetida (if you tolerate onion & garlic you can use them instead)



  • blend the cucumbers in a high speed blender and pour into a large bowel
  • blend the tomatoes together with the capsicum, broth and asafoetida. Pour into the bowel
  • add all remaining ingredients: olive oil, vinegar, lime, passata, cumin, salt & pepper and stir in well
  • Eat immediately or chill in refrigerator
  • Serve gazpacho soup with finely chopped basil leaves on top

Nina Egenberger
Nina Egenberger