Gor blimey it’s hot, isn’t it? Well, that seems like the perfect time to work on this delicious – and most importantly, CHILLED – watermelon gazpacho from our fermentation expert Jelena (@potsandfoodtoshare on Instagram). Over to Jelena:
**FERMENTED WATERMELON GAZPACHO** Here is my video showing you how to ferment veg to make watermelon gazpacho. I wanted to share the making it too, but a little person has been using my phone camera to document his bay battles and I run out of space.
Here is the recipe for 2 generous servings (4 small): ferment 3 tomatoes, 1/2 red pepper, 1/2 cucumber, 1/4 red onion and 1 garlic clove in 3% brine (500ml water and 15gr salt).
After 5-7 days at room temperature (don’t forget to burp your jar!), drain reserving the brine and add drained vegetables to your blender together with a handful of fresh mint, basil &coriander, 3 cups of watermelon (or more to taste), 1/2 lime juice, salt and pepper. Whizz up and chill in the fridge until it’s time to enjoy it outside. I serve mine with a splash of fermented hot sauce and EVOO. Kids will enjoy it without spice and more watermelon.
P.s. to see video with my face, check my Insta stories or highlights