Charbroiled corn gazpacho

By Ivan Beacco
May 19, 2014
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Charbroiled corn gazpacho

Author Notes: A mexican italian take on the classic chilled soupIvan Beacco

Serves: 4

  • 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
  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 .

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