Hearty Garden Gazpacho

*2 ea. red, green, yellow *peppers, seeded 
*2 medium cucumber, peeled  and seeded 
*1 small onion
*4 ripe tomatoes, seeded and chopped (peel if you prefer)
1 avocado, skin removed 

*2 ears corn, shucked and cut off cob
*2 cloves garlic
2 lemons, juiced
1-32 Oz. Jar V8 Juice
Tabasco to taste
salt and pepper to taste
3 Tbs. balsamic vinegar
*1 bu. cilantro,  rinsed
2 Tbs. olive oil

Heat cast-iron skillet. When it is hot, pour in olive oil then corn.  Toast corn slightly (it will start to brown) remove from pan into a small bowl. Set aside to cool. Pour 1/3 of V-8 juice into blender.  Add garlic, lemon, vinegar and 1/2 bunch cilantro.  Roughly chop 1 of each pepper and  1 cucumber; put in blender.  Puree veggies in blender.  This thickens soup. Pour soup into a large bowl.  Dice remaining veggies, including tomatoes, onion, avocado and cilantro; add to soup. Season with Kosher salt, pepper and Tabasco.  Add corn and chill before serving.  **Also good with a few shrimp on top.