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Author Notes: A mexican italian take on the classic chilled soup —Ivan Beacco
- 3 beefsteak tomato (ripe)
- 3 tablespoons evoo
- 2 egg's white
- 1 liter purified water
- 1/2 vidalia onion
- 1 blood orange
- 1 cup chopped scallions
- 2 ears of corn
- 1 dash sriracha
- 1 cup regular or micro cilantro
- 1 tablespoon sesame oil
- 1 tablespoon ponzu sauce
- 1 cup finely chopped radish
- 1 tablespoon sherry vinegar
- Chop the onion and cook it slowly until translucent. Blend the peeled tomatoes with the egg whites & the water until completelly smooth, then add it to the pot with the onion and bring to a boil without stirring. Cook for 5 minutes.
- Pour the tomato water over a chinois lined with cheese cloth over a big enough container. Let the liquid drip overnight without pushing it through.
- charbroil the peeled corn on a barbecue or open flame. Get the kernels off with a knife "shaving" them off the ear.
- Cut off the segments from the blood orange and set it in a bowl with the corn, the chopped radish, the cilantro and the scallions.
- Whisk together the filtered tomato water, ponzu, sesame oil, sriracha & vinegar. Adjust with salt and black pepper and refrigerate for a couple of hours.
- Pour the liquid over the chopped ingredients and mix for a minute. Serve immediately .
- This recipe was entered in the contest for Your Best Recipe with Corn