Healthy gazpacho with fermented vegetables
- Starter
- Medium
- 4
- 60 minutes
PT1H
This vibrant vegetarian chilled soup recipe by Fabrizio Marino is packed with nutrients and colour, with the smoked celeriac purée and fermented vegetables bringing an unusual depth of flavour to the dish. Fermentation kits can be purchased online, and are a great way of preserving vegetables through the process of lacto-fermentation. This process can take a long time, so be sure to prepare your vegetables days – or even a week – in advance of making the gazpacho.
Ingredients
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
- cress, to garnish
- 1 stick of celery, diced
- 1 carrot , diced
- 4 strawberries , sliced
- extra virgin olive oil
Equipment
- Vegetable mill
- Food processor or blender
Method
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
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
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Healthy gazpacho with fermented vegetables
