Esquites & Yellow Tomato Gazpacho

Name: Esquites & Yellow Tomato Gazpacho
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)

andrewzimmern.com

Indulge in the refreshing flavors of Esquites & Yellow Tomato Gazpacho, a cool summer soup with corn, tomatoes, and peppers. Perfect for beating the heat!

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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)