Gazpacho

Put on a few quarts of water to boil. Drop the corn in boiling water and cook about 3 or 4 mins. (If corn is very fresh and kernals very small, you may eliminate this step) Set aside. Drop tomatoes into boiling water for 15 seconds. Refresh tomatoes under cool water, peel, core and chop coarsely. Set aside. Put onion in food processor and pulse with cucumber. When coasely pureed, add tomatoes and pulse until desired consistency. Put in a bowl and add V-8 juice. Add more if you want a thinner soup. Add cumin seeds. Stack basil leaves, roll and cut crosswise into strips. Add to soup. Add diced cucumbers and corn to soup and season to taste with salt and pepper.. Refrigerate 1 hour or more. NOTE: To toast cumin seeds or other whole spices, put them in a cast-iron or other heavy skillet over low heat and shake them periodically. When their aroma begins to be noticeable, after about 4 mins, remove the skillet from the heat. Cool the seeds, then grind them in a spice grinder or by hand with a mortar and pestle.