Fermented Summer Gazpacho Kefir
With this gazpacho kefir recipe, you'll create a fizzy, bright, and delicious probiotic and gut-friendly beverage! I traditionally will allow the water kefir and gazpacho mixture to ferment at room temperature for roughly 12 hours, as extra fermentation time can make this process somewhat dangerous!
Nutrition
per serving (≈234g)Instructions
6 stepsBlend the gazpacho ingredients (excluding the water kefir) together until you reach a smooth puree.
Taste, and add salt, vinegar, or olive oil as desired to balance.
Mix roughly 2 oz of fermented water kefir liquid with roughly 6 oz of gazpacho, per 8 oz bottle. Repeat with remaining bottles.
Cover the water kefir mixed with gazpacho and allow the contents to ferment at room temperature for roughly 12 hours. Avoid over-fermenting, as the contents are likely to explode.
After roughly 12 hours of secondary fermentation with the water kefir and gazpacho, transfer the bottles to the fridge to cool completely. If you over-ferment, your bottle will be too carbonated...
When ready to serve, carefully open the bottle and pour into a chilled glass.
