Esquites & Yellow Tomato Gazpacho

andrewzimmern.com

Mary Daniels

subheading: Soup:

4 ears yellow or bicolor corn, husked and snapped in two

1 ¼ 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

¼ 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

subheading: Chile Cream:

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

⅓ cup (80 ml) crema or sour cream

Medium-grain kosher salt and freshly ground black pepper

subheading: To Serve:

1 lime

1 shallot, minced

1 avocado

Cayenne or smoked paprika (optional)

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