Welcome Home White Corn Gazpacho

Directions

1. Start this the 24 hours before you plan to serve the gazpacho. Using the food52 method, remove the kernels from 4 freshly husked ears of white corn. Place them in a covered bowl and refrigerate overnight.
2. Set up your slow cooker . . . in the garage, in the basement, wherever the heat it generates will not add one degree of temperature to your kitchen. Break cobs in half. Toss them into the pot and cover by about 3 inches with cold water. Set the cooker on high. When it’s nicely hot, turn it down to medium or low, depending on how "hot" it cooks. Go to bed.
3. The next morning, discard the cobs (or cool them and give them to your chickens). Strain the stock through a fine-mesh sieve, then pour into a shallow container of some sort that you can refrigerate for the day. Freeze any that you won’t use for this soup. Or sip it from a champagne flute.
4. To prepare the soup, place all but 1 cup of corn kernels, both peppers, and the scallion whites in the bowl of a food processor. With the motor running, pour in enough of the chilled stock to adequately purée the ingredients. It won’t be a perfectly smooth purée because of its contents, so do the best you can. Pour into a large mixing bowl. Stainless works really well.
5. Whisk in the crème fraîche. Stir in the lemon zest and juice and the reserved whole corn kernels. Season to taste with salt and pepper.
6. Ladle into bowls and garnish with the scallion greens and dill fronds. Serve with wedges of fresh lemon. Raise your spoons to the goodness that is summer.