Charbroiled corn gazpacho

Directions

1. 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.
2. 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.
3. charbroil the peeled corn on a barbecue or open flame. Get the kernels off with a knife "shaving" them off the ear.
4. 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.
5. Whisk together the filtered tomato water, ponzu, sesame oil, sriracha & vinegar. Adjust with salt and black pepper and refrigerate for a couple of hours.
6. Pour the liquid over the chopped ingredients and mix for a minute. Serve immediately .