There's no better recipe to remind you it's summer than gazpacho. Plus, this dish of chilled, puréed fresh vegetables is as refreshing as it is easy to make. Enter Marco Canora, the James Beard Award-winning chef of NYC's Hearth and Brodo Broth Co. who managed to take gazpacho to the next level with the addition of bone broth.
"Sometimes [customers] are curious how much the flavor of the broth comes through," Canora explains. "The result is more of an overall savoriness than a pronounced broth flavor." Combining the brightness of fresh green veg with the satiating richness of bone broth produces a summer soup unlike your typical tomato gazpacho.
While we love making homemade stock as much as the next Martha, we understand sometimes turning on the stove is the last thing you want to do in summer. Lucky for you, Brodo Broth Co. ships its broth to all lower 48 states (we won't tell).
Recipe adapted from Marco Canora, Brodo Broth Co., New York, NY
Yield: 3½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 cups spinach
1 cup chicken bone broth
¼ cup olive oil
¼ cup almonds
2 tablespoons minced basil
2 tablespoons minced mint
1 medium Kirby cucumber, roughly chopped
¼ medium yellow onion, roughly chopped
¼ medium fennel bulb, roughly chopped
Kosher salt, to taste
Lemon wedges, for serving