This gazpacho is a welcome reprieve on sweltering days. Enjoy a cup as a first course or have a bowl for lunch. The soup is filled with tummy-soothing ingredients that will gently calm your digestive system. Prep Time: 15 min | Yield: 4 servings Ingredients 2 cups chicken bone broth (if not homemade, use Dr. Kellyann's Liquid Bone Broth or Dr. Kellyann's Homestyle Bone Broth powder) ¼ cup onion, coarsely chopped, optional 1 small clove garlic, coarsely chopped, optional 1 English cucumber, coarsely chopped, remove seeds if large ½ cantaloupe or honeydew, 3 – 4 cups, coarsely chopped ½ avocado, coarsely chopped 3 - 4 tablespoons freshly squeezed lemon or lime juice 1 teaspoon fresh ginger, grated ¼ cup peppermint leaves, remove stems and loosely pack 1 ½ teaspoons Celtic or Pink Himalayan salt ½ teaspoon black pepper Instructions If you are using Dr. Kellyann's Bone Broth powder, first prepare 2 cups of bone broth according to the package instructions. Working in batches, combine all ingredients in a food processor or blender and blend until smooth. After working in batches, combine and stir well. Refrigerate for 2 hours. Top with mint, if desired, and serve. Notes If you’re sensitive to onions or garlic, omit them for the recipe. If you enjoy your gazpacho thinner, add more bone broth. If you like spice, add ¼ to ½ chopped jalapeno.