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Home Cooking

My Gazpacho Fermented - Why?

MunchkinRedux | Nov 1, 202005:21 PM     2

I made and froze several quarts of gazpacho late this summer. We've consumed a couple without issue, however this latest batch fermented. I took it out from the freezer on Thursday and thawed it in the fridge overnight. We enjoyed some on Friday morning, and it was fine, albeit still a bit icy. It was fine on Saturday, but by this morning - Sunday - it was bubbling. I didn't notice and drank a glass without ramification; DH was unsure, however, as his glass was actually fizzing. It was kept chilled the entire time.

Any insight?

FYI I bake a lot of bread and often with wild yeast - I'm pretty sure the air in my kitchen is quite yeasty.

I used the NYT recipe below:

Best Gazpacho Recipe

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and...

cooking.nytimes.com
Best Gazpacho Recipe
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