Heirloom Gazpacho, Deconstructed

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   ["Process tomatoes in a blender with 1 tbs salt until coarsely chopped.", "To make the tomato water: wrap tomato pulp in cheesecloth, and tie around a wooden spoon.", "Hang spoon across a mixing bowl large enough so that the cheesecloth doesn't touch the bottom, and refrigerate for at least 12 hours. Do not squeeze the cheesecloth bundle to extract more liquid (this ensures that the ""water"" is as clear as possible).", "Preparing vegetables: finely dice bell pepper and seeded cucumber so that all the pieces are the same size. slice the scallion thinly, and finely chop the cilantro.", "spoon a teaspoon of each vegetable into the tomato water , as well as a pinch of cilantro. Finish with a dash of any hot sauce with a bit of sweetness, a drizzle of good quality olive oil and a pinch of kosher salt."]

* Per serving · 4 servings · Values may vary.

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