Tomatoes in abundance, it’s the time of year that I always anticipate to make a large batch of gazpacho. Refreshing and full of summer’s bounty, gazpacho is a delightful treat this time of year, highlighting numerous fresh vegetables. In an effort to make this a treat I could enjoy for a longer duration I tried my hand at fermenting a batch of gazpacho and the results were quite satisfactory.
Gazpacho is a cold Spanish based raw vegetable soup. It is widely consumed throughout Spain, Portugal and some parts of Latin America. There are a number of variations on this cold summer soup, originally it was an Arab soup that contained water, stale bread, olive oil and garlic. Thankfully, it has morphed into a more aromatic and flavorful soup. Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method helps to avoid the foamy fully pureed versions you would get from using a food processor. However, a pureed version may be preferable to some. I have included instructions to make it 3 ways, chunky, pureed and fermented.
- 1 cucumber, peeled, seeded and diced ﬁne
- 4 tomatoes, seeded and diced
- 2 peppers, diced
- 1 small red onion, minced
- 3 cloves garlic, minced
- ½ to 1 cup fresh herbs such as cilantro, basil, parsley,
- chives, minced
- 24 oz. Knudsen's Very Veggie Juice (or other vegetable
- juice, preferably organic)
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- ¼ cup of olive oil
- Juice of one lime (optional)
- Tabasco to taste (optional)
- Pinch of chipotle powder (this is my preference, though it
- is optional as well)
- Mix all ingredients together in a large bowl and let sit for an hour for ﬂavors to marry.
- Alternatively, you can ferment this if you like: Place the gazpacho mixture in quart jars and add 4 tablespoons whey to each quart and 1 tablespoon salt to each. Let sit for 2 days before transferring to cold storage.
- Or, you could puree the whole mixture in the food processor for a smoother gazpacho.
- Serve with a dollop of Tzatziki or chopped avocados instead of the traditional stale bread crouton topping.
This recipe contributed to Monday Mania.
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