Gazpacho with chicken broth: Asian fusion (or classic Mediterranean)
by Jonas Cslovjecsek
Time 15 min
Servings 2 servings
Velvety gazpacho made with ripe tomatoes, cucumber and ice-cold TrueBrodo chicken bone broth – with a zesty Asian twist or classic Mediterranean style with basil and olive oil. Perfect for hot summer days.
Preparation
Prepare Score the tomatoes crosswise on the bottom, dip them in boiling water for about 30 seconds and plunge them into cold water straight away. Peel off the skins. Peel the cucumber. Roughly dice the tomatoes, cucumber, onion, garlic and chilli.
Blend Put the vegetables in a blender with a few coriander leaves, the ice-cold TrueBrodo chicken bone broth and the lime juice, and blend until smooth.
Serve Season with a pinch of salt. Pour the gazpacho into bowls or deep glasses, garnish with mint and Thai basil and drizzle with a few drops of toasted sesame oil.
Tips & variations
Variation: classic Mediterranean
No Asian ingredients at home? Simply swap:
Lime juice → lemon juice or a dash of white balsamic vinegar
Toasted sesame oil → good cold-pressed olive oil
Coriander, Thai basil & mint → fresh basil and oregano, ideally straight from the garden
For a creamier texture
If you like your gazpacho thicker, add 1–2 tbsp cooked rice or a small slice of toasted white bread to the blender before puréeing. The starch binds the soup.
