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.
Ingredients:
1 cucumber, peeled, seeded, and diced cucumber, peeled, seeded, and diced cucumber, peeled, seeded, and diced
4 tomatoes, seeded and diced tomatoes, seeded and diced tomatoes, seeded and diced
2 peppers, diced peppers, diced peppers, diced
1 small red onion, minced red onion, minced red onion, minced
1/2 to 1 cup fresh herbs such as cilantro, basil, parsley, or chives, minced fresh herbs such as cilantro, basil, parsley, or chives, minced fresh herbs such as cilantro, basil, parsley, or chives, minced
24-ounces vegetable juice (preferably organic) vegetable juice (preferably organic) vegetable juice (preferably organic)
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.
Place the gazpacho mixture in quart jars and add 4 Tbsp. whey and 1 Tbsp. salt to each quart.
Allow mixture to sit for 2 days at room temperature, then transfer to cold storage.
Serve with a dollop of tzatziki , chopped avocados, or the traditional topping of egg and ham.
