Corn Gazpacho

Ingredients

• 6 tomatoes (about 2-1/2 lb/1.25 kg), peeled, seeded and cut in chunks
• 1 small onion, cut in chunks
• 4 cloves garlic, chopped
• 2 each sweet peppers (preferably 1 green and 1 yellow), cut in chunks
• 1 cucumber, peeled, seeded and cut in chunks
• 1-1/2 cups (375 mL) cooked corn kernels
• 1/4 cup (50 mL) red wine vinegar
• 2 tbsp (25 mL) olive oil
• 1 to 1-1/2 cups (250 to 375 mL) tomato juice or vegetable cocktail
• Salt and cayenne pepper to taste