Charbroiled Corn Gazpacho

• 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 .

tomato, evoo, eggs white, water, vidalia onion, orange, scallions, corn, sriracha, regular, sesame oil, ponzu sauce, radish, sherry vinegar

Taken from food52.com/recipes/28545-charbroiled-corn-gazpacho (may not work)