Core 2 lbs. of tomatoes and cut into quarters. Cut the kernels off 2 ears of corn.
Dice 1 small onion. Mince 1 clove of garlic. Heat 2 T. olive oil in a small skillet and saute the onion until soft, then add the garlic and cook another 3-5 minutes.
Core 2 sweet peppers and remove the seeds. Pull the leaves of 1 bunch of basil.
In a food processor or blender, puree all the ingredients along with a slices of bread, crust removed (you can use stale bread). Add 3 T. olive oil and 1 1/2 T. red wine vinegar, and puree again briefly.
Season with salt and pepper. Allow to sit for 1 hour before serving.