Gazpacho

1. Remove kernels from the four ears of corn and blend in a food processor or blender until they become a thick liquid. This liquid will become a sort of base for the gazpacho. Strain through a mesh sieve, reserving the liquid in a bowl. Be sure to use a spatula or anything else you can to press the pulp and get as much liquid out as you can! Squeeze out any remaining liquid from the corn using a cheesecloth, if you have it. You now have corn milk!
2. In a food processor or blender, combine the yellow heirloom tomatoes, cucumber, shallot, garlic, rice vinegar, salt, and the corn milk and blend on high until very smooth. It shouldn’t be overly grainy.
3. Store the gazpacho in an airtight container and refrigerate for 3-5 hours. This gazpacho is perfect for making a day ahead as it can chill in the fridge for a 2-3 days.
4. While the gazpacho chills and about 20 minutes before serving, roast some cherry tomatoes in olive oil, garlic, and salt at 400 °F in the oven for 15-20 minutes.
5. For serving, garnish with blistered cherry tomatoes, freshly cracked black pepper, and basil oil (see below).

Basil Oil

1. Add 10 grams of fresh sweet basil leaves to 50 grams of olive oil in a blender until fully incorporated.
2. Strain oil with a mesh sieve into a bowl, using a spatula or spoon to press the oil through the sieve, to remove excess basil.
3. Store basil oil in an airtight container until ready to use.