icy gaspacho

Ingredients

• 1 large cucumber
  
• 3 big tomatoes
  
• 1 slice red onion
  
• 1 clove garlic
  
• 1/4 cup olive oil
  
• 1/8 cup vinegar
  
• 1 cup tomato juice
  
• 2 ears of corn
  
• 1 poblano pepper
  

Directions

1. puree first 7 ingredients in a food processor or blender.
2. add pepper, diced.
3. cut off the kernels from a raw cob of corn and add them to the soup.
4. salt and pepper to taste.
5. put in fridge to serve cold.