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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.
Serves 4 to 6.
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