Tired of chopping tomatoes and cucumbers for your summer salad?  Why not just throw them in the blender instead and drink the salad? This is similar to gazpacho, but cornier.  Serve cold or at room temperature.

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.