This Bone Broth Gazpacho is the perfect no-cook summer lunch or appetizer. 

• 2 pounds ripe Roma tomatoes on the vine, seeded and diced

• 1 small cucumber, seeded and diced

• 2 mini sweet red peppers, seeded and diced

• 1 medium shallot, diced

• 2 garlic cloves, minced

• 1 1/2 to 2 cups Hale Bone Broth (heated, then cooled) 

• 3 tablespoons red wine vinegar

• Juice of 1 small lime

• Sea salt and pepper, to taste

• 1/3 cup olive oil

  Herb pesto (optional): 

• 1 cup packed mixed herbs (such as basil, cilantro, parsley, rosemary, or mint)

• 1 garlic clove, minced

• 1 tablespoon fresh lemon juice

• 2–3 tablespoons olive oil

• Sea salt and pepper, to taste

  Directions:

  Working in batches if necessary, blend the tomatoes, cucumber, peppers, shallot, and garlic in a blender until smooth. Add Hale Bone Broth and blend until desired consistency. Use less bone broth for a thicker soup. Blend in the vinegar and lime. Season to taste with sea salt and pepper.

  With the blender running, slowly pour in the olive oil to emulsify. Strain the gazpacho through a fine mesh strainer and chill at least 4 hours, preferably overnight.

  To make the herb pesto: Place all of the ingredients in a food processor and process until completely combined.

  When ready to serve, top the gazpacho with diced cucumber and tomato and drizzle the herb pesto. Enjoy!