Slow-Fermented Gazpacho

Method

1. Chop tomatoes, bell peppers, cucumber, and garlic into small pieces.
2. In a large bowl, add the chopped vegetables and bread.
3. Mix in 1 teaspoon of yeast (optional) to initiate fermentation.
4. Drizzle with olive oil and sherry vinegar, then mix well.
5. Cover the bowl with a cloth and let it ferment at room temperature for 24-48 hours, stirring every 12 hours.
6. Refrigerate for at least 2 hours before serving.
7. Serve cold with a sprinkle of salt.