Esquites & Yellow Tomato Gazpacho - Andrew Zimmern

Ingredients

• 4 ears yellow or bicolor corn, husked and snapped in two
• 1 1/4 pounds (570 g) yellow tomatoes, stemmed
• 1 small sweet onion, chopped
• 2 cloves garlic, minced
• 1 yellow bell pepper, stemmed, seeded, and chopped
• 2 slices hearty white bread, ideally stale, each 1 inch (2.5 cm) thick, crusts removed
• 1/4 cup (35 g) blanched almonds
• 1 tablespoon white wine vinegar, plus more as needed
• Medium-grain salt and freshly ground black pepper
• 2 to 3 tablespoons extra-virgin olive oil
• 1 poblano chile
• Small bunch of cilantro, leaves and tender stems chopped, plus a few sprigs left whole for garnish
• 1 ounce (30 g) cotija or feta cheese, crumbled
• 1/3 cup (80 ml) crema or sour cream
• Medium-grain kosher salt and freshly ground black pepper
• 1 lime
• 1 shallot, minced
• 1 avocado
• Cayenne or smoked paprika (optional)