Fermented Gazpacho
Do you find the raw onion and garlic in gazpacho to be a bit hard to digest? Try fermented gazpacho instead! Fermentation is an easy way to reduce indigestion and get the most out of this delicious summer soup.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Fermentation
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Units
Scale
For Fermenting
- 2 lbs Roma tomatoes
- 1 medium field cucumber
- 1 green pepper
- 1 small onion
- 2 cloves garlic
- 1/3 cup parsley leaves
- 2 Tbsp fresh basil leaves
- 6 Tbsp cider vinegar (with mother)
For Finishing
- 3 Tbsp olive oil
- 2 tsp salt, to taste
Instructions
- The soup is going to be pureed in a blender or food processor. So the vegetables only need to be roughly chopped.
- Wash and core the tomatoes. Peel and deseed the cucumber. Deseed the pepper. Peel the onion and garlic. Then add all the vegetables to the blender. Pulse to finely chop the vegetables.
- Add the herbs and cider vinegar to the blender. If you are planning to ferment this soup be sure to use raw vinegar with a mother, or choose a different culture (see the section above for options).
- Pulse to combine. At this point, you can leave the soup roughly chopped, or continue to blend until it’s fully pureed.
- Pour the soup into a glass container for fermenting. I use two quart-sized mason jars or a 2 L fido jar. Cap with a lid, and leave the jar somewhere dark to ferment for 12 to 24 hours. See notes for details.
- After fermenting, stir in the olive oil and salt, to taste. Enjoy right away, or refrigerate for up to two weeks. (Non-fermented gazpacho will only last for 3 days in the fridge).
- We enjoy fermented gazpacho with slices of fresh sourdough bread. It’s not a hearty meal, but it’s just right on a hot summer’s day.
Notes
- Vinegar doesn’t typically result in a bubbly ferment, so it’s fine to use an air-tight lid.
- It’s also fine to use an air-tight lid if using kombucha instead of vinegar because it’s only going to ferment for 24 hours. Just be sure to pop the lid after 24 hours to release the build-up of gas.