2 to 4 ears corn on the cob or frozen cook slightly
2 lbs. fresh, ripe tomatoes
1 onion, preferably a red onion, coarsely chopped
2 cloves garlic
3 c. peeled, coarsely chopped cucumber (2 c. coarse, 1 cup finely chopped)
1 1/2 c. tomato juice
Salt and pepper to taste
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 sm. zucchini, peeled
3 tbsp. finely minced fresh basil or 1 tsp. dried basil

Drop shucked corn into boiling water to cover. Cover and when water returns to a boil, remove immediately from heat. Let stand 5 minutes, no longer. Drain, let cool. Cut off kernels. Drop tomatoes into boiling water to cover. Let stand 12 seconds and drain immediately. Pull peel away. Cut away and discard the core. Coarsely chop the tomatoes. There should be about 4 cups. Put tomatoes into container of blender. This may have to be done in 2 or 3 steps. Add onion, garlic, 2 cups coarsely chopped cucumber and tomato juice. Blend thoroughly. Add salt and pepper. Pour mixture into a bowl and add olive oil and vinegar. Cut zucchini into fine dice and add it. Add corn, 1 cup diced cucumber and basil. Salt and pepper to taste. Chill.