I’m a soup gal. I like to eat it everyday, sometimes several times a day. Lately, however, it’s been so hot, I haven’t been drawn to soup.
But I don’t like missing my daily dose of bone broth! So, dutifully made the creamy cauliflower purée that is normally one of my favorites, but it sat there uneaten.
UNTIL!–I decided to turn it into GAZPACHO! I pulsed tomato and zucchini chunks along with lime juice, chopped parsley, and sea salt, in the food processor, then mixed in the cauliflower purée (which already had quite a bit of butter in it, by the way).
VOILA! A tangy, mouth-watering bone broth gazpacho to drink over ice at the beach. It’s perfect–bone broth, butter, raw veggies, and electrolytes all in one meal.
Super yummm!
Ecosomatica: Integrating Body & Ecology 