A mexican italian take on the classic chilled soup —Ivan Beacco
beefsteak tomato (ripe)
ears of corn
regular or micro cilantro
finely chopped radish
In This Recipe
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 .