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Healthy gazpacho with fermented vegetables

Healthy gazpacho with fermented vegetables

  • Starter
  • medium
  • 4
  • 60 minutes, plus fermentation time

PT1H

1
Place the grated vegetables into a bowl along with the herbs, salt, sugar and umeboshi. Transfer the mixture into a vegetable mill and push down to compress the vegetables. Leave to ferment in the fridge for at least two days, until the vegetables develop a slight acidity
  • 200g of carrots, grated
  • 200g of celery, grated
  • 500g of beetroot, raw and grated
  • 1/2 sprig of rosemary
  • 2 sprigs of thyme
  • 2g of salt
  • 2g of sugar
  • 4g of umeboshi, fermented Japanese apricot
2
Once the fermentation process has finished, remove the vegetables from the fridge and blitz in a blender. Add the seedless tomatoes and blend until you obtain a smooth mix. Pass through a fine sieve and season to taste with a little vinegar, extra virgin olive oil and salt
  • 600g of tomatoes, de-seeded and chopped
  • white wine vinegar
  • extra virgin olive oil
3
Place the celeriac in a saucepan and cook for 10 minutes with the lid on. remove from the heat and add a little extra virgin olive oil, salt and allow to cool. When cool, blend the celeriac to a smooth purée and transfer to a metal bowl
  • 1kg celeriac, peeled and grated
  • 70g of extra virgin olive oil
4
Place the wood chips into the bottom of a deep metal tray, then place a wire rack over the top. Rest the bowl of celeriac puree on the wire rack and cover with another metal tray acting as a lid. Transfer this to the hob and heat until the wood chips begin to smoke, then remove from the heat and leave to cool with the bowl still covered
  • 50g of wood chips, cherry wood
5
Grease the bread with a little extra virgin olive oil and season with salt. Lightly toast on each side in a hot pan, then spread the celeriac purée onto the bread ready to serve
  • 8 slices of wholemeal bread, thinly sliced
  • extra virgin olive oil
  • salt
6
To serve, pour the gazpacho into a bowl or deep plate. Balance the croutons on tops of the soup and garnish with cress, vegetable cubes, strawberry and a drizzle of extra virgin olive oil
  • cress, to garnish
  • 1 stick of celery, diced
  • 1 carrot, diced
  • 4 strawberries, sliced
  • extra virgin olive oil

Ingredients

Metric

Imperial

Gazpacho

  • 200g of carrots, grated
  • 200g of celery, grated
  • 500g of beetroot, raw and grated
  • 1/2 sprig of rosemary
  • 2 sprigs of thyme
  • 2g of salt, plus extra to season
  • 2g of sugar
  • 4g of umeboshi
  • 600g of tomatoes, de-seeded and chopped
  • white wine vinegar
  • extra virgin olive oil

Celeriac croutons

  • 1kg celeriac, peeled and grated
  • 70g of extra virgin olive oil
  • salt
  • 50g of wood chips, cherry wood
  • 8 slices of wholemeal bread, thinly sliced

To plate

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