Name: Fermented Summer Gazpacho Kefir
Prep time: 20 min
Total time: 12 h 20 min
Yield: 4
Ingredients: 4 ripe tomatoes; 1/2 white onion; 1/2 cucumber; 1/2 green bell pepper; 1 clove garlic; 1/4 cup Extra virgin olive oil; 1 Tbsp sherry vinegar, or red wine vinegar; 2 tsp Kosher salt; 8 oz Fermented water kefir liquid

This page is accessible to Bloom members only!

Get access to this recipe and our entire cookbook & recipe collection - For Just $1

Already a member? Login here

Print Recipe

5 from 1 vote

Fermented Summer Gazpacho Kefir

Created by: Andy Gildersleeve Cuisine: Fermentation, Gluten-Free Recipes, The Art of Fermentation, Water Kefir Courses: Appetizer, Breakfast & Brunch, Fermentation Recipes, Fermented Fruits & Vegetables, Lunch & Dinner, Savory Breakfast, Snacks, Soups & Stews, Water Kefir & Probiotic Drinks

Difficulty: Beginner Prep Time 20 mins Total Time 12 hrs 20 mins

Servings: 4

Description

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!

Ingredients

4 ripe tomatoes (blanched in boiling water and peeled)
¹⁄₂ white onion (peeled and quartered)
¹⁄₂ cucumber (peeled and cut into sections)
¹⁄₂ green bell pepper (cored and seeded)
1 clove garlic (minced)
¹⁄₄ cup Extra virgin olive oil (or more, to taste)
1 Tbsp sherry vinegar, or red wine vinegar (or more, to taste)
2 tsp Kosher salt (or more, to taste)
8 oz Fermented water kefir liquid

Instructions

Blend 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.

Keywords: kefir, fermented, ferment, gazpacho, probiotic, gut health, summer

Rate this recipe:

Fermented Summer Gazpacho Kefir

Fermented Summer Gazpacho Kefir

Description

Ingredients

Instructions

User Reviews

Log In

Fermented Summer Gazpacho Kefir

Fermented Summer Gazpacho Kefir

Description

Ingredients

Instructions

User Reviews

Log In

Free Copy of Cookish