Gazpacho, the silky, chilled puree of tomatoes. This soup defines the crescendo of the summer garden. It’s way beyond the mental block you may have about tasting cold soups. Gazpacho is made with the most basic ingredients: vine ripened tomatoes, onion, garlic, peppers, then spun into a velvety back-of-the-throat refresher using moistened bread and fruity olive oil. It’s a rich tapestry woven from common threads. With pre-made salsa starter you are minutes from enjoying a famed Gazpacho-Salsa Soup…in the salmorejo style developed in the south of Spain.
Note that is recipe does not involve fermentation.
– Recipe by Bill Hettig
Ingredients for Gazpacho-Salsa Soup: – the quality of the results is tied to the tomatoes. If you can’t use vine ripened tomatoes, use a tomato-vegetable juice and thin to a loose pancake batter consistency.
- 1/2 cup of artisan bread, stale, crusts removed, and in large chunks
- 1/2 pound of ripe tomatoes.
- 2/3 cup of cucumbers, peeled, seeded, and chunked.
- 2 cups of Lone Star Salsa starter.
- 2 teaspoons of Soy Sauce.
- 3 tablespoons of high quality olive oil.
Directions for Gazpacho-Salsa Soup:
- Place bread chunks in a bowl; soak in water for a minute. Squeeze out water and add to a blender jar.
- Prep remaining ingredients and add to the blender jar; puree for a few minutes. You may need to blend in a couple of batches.
- Refrigerate for a couple of hours to develop flavor. Serve your Gazpacho-Salsa Soup cold.
For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!
