25 Tomatoes, Pistachios and Allium Flowers

From the forthcoming Manresa: An Edible Reflection, by David Kinch. Reprinted with permission from the publisher, Ten Speed Press

Serves 8–10

Gazpacho liquid

6 medium tomatoes
1 medium red bell pepper
2 medium cucumbers with seeds, peeled
1 medium white onion
2 cloves garlic, peeled
1 sprig tarragon
1 sprig basil
1 sprig Italian flatleaf parsley
4 teaspoons Kosher salt, plus more as needed 11⁄2 teaspoons sugar
31⁄2 tablespoons sourdough bread, crusts removed, toasted golden, in small pieces
31⁄2 tablespoons sherry vinegar, plus more as needed
Xanthan gum, 0.15% of weight

Core the tomatoes and crush them in a bowl to release the juices. Remove the stem and seeds from the pepper. Cut the pepper, cucumbers and onion into 1-inch pieces and add to the tomatoes. Add the garlic, tarragon, basil, parsley, salt, sugar, bread and sherry vinegar and mix the ingredients well. Cover the bowl with plastic wrap and allow the mixture to marinate in the refrigerator overnight.

Process the gazpacho in a blender until smooth and pour into a large bowl lined with cheesecloth. Gather the sides of the cheesecloth, tie them together like a jelly bag and strain in the refrigerator overnight to collect the clear water. Discard the solids and, if necessary, adjust the seasoning of the liquid with salt and a bit more vinegar. Weigh the liquid. Weigh out xanthan to equal 0.15% of the liquid weight (for example, for 100 grams of liquid, use 0.15 gram of xanthan). While blending on the lowest speed, gradually shear in the xanthan. Continue blending until the mixture thickens, 5–6 minutes, then strain the gel into a vacuum seal bag. Vacuum at 100%, without sealing, 5–6 times to remove air bubbles introduced during blending.

4 large beefy tomatoes, all colors and varieties, peeled, seeded and diced
Kosher salt
Chive and garlic flowers
Pistachio oil

If needed, season the tomatoes with salt to taste. Place a few spoonfuls of tomatoes in each bowl, and pour an equal amount of gazpacho liquid around the tomatoes. Top the tomatoes with flowers, and top the liquid with 20 drops of pistachio oil.