Greg DuPree
Active Time
15 MIN
Total Time
20 HR 15 MIN
Serves : 8

At Vicia in St. Louis, Best New Chef Michael Gallina closes the loop in his cooking. This refreshing gazpacho highlights Gallina’s zero-waste approach: The base of it is built on the tomato seeds and pulp, plus the brine of pickled green tomatoes, from an elegant amuse-bouche of Tomato and Watermelon Bites. The total time for this recipe includes straining the gazpacho in the refrigerator overnight, which yields a clear but deeply flavorful broth. 

How to Make It

Step 1    

Combine all ingredients in a nonreactive bowl. Cover and chill 12 hours.

Step 2    

Transfer mixture to a food processor, and pulse until coarsely chopped. Line a fine wire-mesh strainer with 2 layers of cheesecloth, and set over a second nonreactive bowl. Pour tomato mixture into cheesecloth, loosely tie, and strain in refrigerator 8 hours or overnight.

Step 3    

Squeeze cheesecloth and its contents to extract as much liquid as possible. Discard solids. Season gazpacho with salt to taste, and serve chilled.

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