Summer Tomato Water

Step 1

Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth (or a clean flour sack towel). Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or cucumber in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)

Step 2

Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.

Step 3

Tip: for clear tomato water, don’t press or stir the pulp.

Step 4

Discard the solids, and keep in a sealed container in the refrigerator for up to 3 days.