Gazpacho No dish brings together the summer bounty better than gazpacho. This version has corn, which adds a special texture that I love. Makes 4 servings
	Ingredients: 2 ears corn on the cob 2 pounds ripe tomatoes 3 Kirby cucumbers 1 medium sweet red or Vidalia onion, coarsely chopped 1 2/3 cups or more spicy V-8 juice (or other tomato juice that is seasoned liberally with hot sauce) 11/4 teaspoons ground, toasted cumin seeds 1/4 cup fresh basil leaves Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Put on a few quarts of water to boil. 2. Drop the corn on the cob in boiling water and cook about 3 to 4 minutes. (If the corn is very fresh and the kernels small, you can eliminate this step.) 3. Cool and slice off kernels. 4. Set aside, keeping the water at a boil. 5. Drop tomatoes into the boiling water for 15 seconds and drain. 6. Refresh tomatoes under cool water, peel, core, and chop coarsely. 7. Set aside. 8. Peel and coarsely chop two of the cucumbers. 9. Put them into a food processor. 10. Trim the third cucumber and cut into small dice, un-peeled. Set aside. 11. Put onion in the food processor and pulse with cucumber. 12. When coarsely pureed, add tomatoes and pulse until desired consistency. 13. Put in a bowl and add 1 2/3 cups V-8 juice. Add more for a thinner soup. 14. Add ground cumin seeds to soup. 15. Stack basil leaves, roll cigar-style, and cut crosswise into strips. 16. Add to soup. 17. Add diced cucumber and corn to soup along with salt and pepper to taste. 18. Refrigerate 1 hour or more. Adjust seasonings as desired.

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