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RECIPE: FERMENTED GAZPACHO

Recipe: Fermented Gazpacho

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Gazpacho is a “liquid salad” that combines the thirst-quenching virtues of a cold drink with the nourishment of a salad. Probably originating in Andalusia, Spain, it is a chilled, tomato-based raw vegetable soup with ancient roots. Many gazpacho recipes include stale bread or watermelon; this recipe is an adaptation that is fermented with salt and whey. Gazpacho is a perfect way to make a nourishing meal and still keep your kitchen cool in the summer months, and is a great use for the many vine-ripened tomatoes that may be coming out of your garden or farmers’ market. It is quick and easy to assemble ahead of time in quantities suitable for a crowd. To make it a complete meal, serve it topped with chopped hard-boiled egg and ham.


20 minutes

180 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Hot Sauce Kit

Vegetables Fermented Hot Sauce Kit

Fermented Hot Sauce Kit

$32.79

Make perfectly spicy fermented hot sauce at home with our DIY Fermented Hot Sauce Kit!

This kit is also great for making kimchi, sauerkraut, and other fermented vegetables! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






INGREDIENTS:

  • 1 cucumber, peeled, seeded, and diced
  • 4 tomatoes, seeded and diced
  • 2 peppers, diced
  • 1 small red onion, minced
  • 3 cloves garlic, minced
  • 1/2 to 1 cup fresh herbs such as cilantro, basil, parsley, or chives, minced
  • 24-ounces vegetable juice (preferably organic)
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. red wine vinegar
  • 1/4 cup olive oil
  • Juice of one lime (optional)
  • Hot sauce to taste (optional)
  • Pinch of chipotle powder (optional)
  • Whey reserved from cultured dairy projects
  • Sea salt

INSTRUCTIONS:

  1. Mix vegetables, liquids (except whey), and seasonings (except salt) together in a large bowl. For a smoother gazpacho, puree part or all of the mixture in the food processor.
  2. Place the gazpacho mixture in quart jars and add 4 Tbsp. whey and 1 Tbsp. salt to each quart.
  3. Allow mixture to sit for 2 days at room temperature, then transfer to cold storage.