Gazpacho · Spain
Slow-Fermented Spanish Gazpacho
A traditional Spanish cold soup with a deeper flavor from a slow fermentation process
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Ingredients
Method
- Chop tomatoes, cucumber, bell pepper, and onion into 1cm cubes
- Mince garlic and add to mixture
- In a large bowl, combine all ingredients except yeast
- Sprinkle yeast over the mixture and stir gently
- Cover with a clean cloth and let sit at room temperature for 12-18 hours
- After fermentation, puree the mixture in a blender until smooth
- Refrigerate for at least 2 hours before serving
- Season with additional salt if needed
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