Tomato Water Gazpacho
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.
July 2018
