Begin by washing all of the produce well. Add peeled and quartered onion and pulse until chopped. (Alternately, chop by hand). Prepare tomatoes by cutting into quarters and gently squeezing out seeds into sink to remove. Peel cucumbers, remove seeds and roughly chop. Remove stem from bell pepper, quarter and remove seeds and white ribs. Remove stem from jalapeno and carefully discard of the seeds from one half, leaving the seeds in the other half (unless you want the gazpacho MILD), then remove all seeds. Peel onion and quarter or roughly chop. Grab a small handful of cilantro and remove any large stems so you are left with mostly leaves.
Prepare Gazpacho: Add quartered tomatoes to jar of high-powered blender along with lime juice and bone broth and blend until completely smooth. Remove half of the tomato mixture to a bowl or large container and reserve. Note: if your blender is large enough, you do not have to remove half of the tomatoes.
Add cucumber, onion, red bell pepper, jalapeño, cilantro, red wine vinegar, salt and pepper to the blender with the remaining tomato mixture. Blend until completely smooth and add olive oil. Blend until oil is well incorporated. Add to the bowl with the reserved tomato mixture and mix until combined. Taste and adjust seasonings if necessary.
Cover and refrigerate until chilled. The flavors intensify as it sits in the fridge. Serve chilled and topped with your favorite toppings (sliced avocado, cilantro leaves, diced cucumber, diced red onion, drizzle of olive oil, grilled shrimp) and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.