Our world-renowned Gourmet Culinary Department has tweaked its gazpacho recipe this summer. We couldn't believe it until we tasted it, but they've actually made it tastier and more colorful. It's quick, easy, and inexpensive to prepare, and you can make big batches of it at a time, and no matter what you do (other than drop it on the floor), it will dazzle you and your guests.
1. Put an ear of corn in the microwave for 4 minutes on high; remove when done and run under cold water; put in freezer to cool it further. Write corn on a post-it note and put the note next to your mixing bowl so you don't forget to take the corn out of the freezer and add it at the end.
2. Dice by hand (do not use a Bass-O-Matic which dices too finely) the following (and feel free to add other ingredients) and add to mixing bowl: 3 celery sticks; 1/2 cucumber; 1 scallion bunch; quarter of a Bermuda onion; quarter of a red and/or yellow pepper (be sure seeds are removed); chunk of elephant garlic (which actually is a leak and is not quite as strong as garlic but is much easier to peel and dice); 1 roma; and 6 little tomatoes. Mix up all this stuff in the bowl.
3. Add the following dried spices (which hold up better than fresh): basil; cilantro; parsley; and tarragon. Stir again.
4. Add sea salt and freshly ground pepper. Stir again.
5. Add organic extra virgin olive oil and lime juice. Stir again.
6. Remove corn from freezer and shave it into the bowl. Stir again.
7. Transfer mixture to rectangular pyrex bowl and add can of V-8 or tomato juice. Let it steep in refrigerator for hours or even a couple of days.
8. Before transferring to salad dish for serving, cube 1/4th of an avocado into each salad dish.
9. Transfer mixture to salad dish over avocado and scoop in a little extra liquid as well. Add a dollop of sour cream.
10. Serve as a first course and sit back and bask in the joy of knowing how happy you've made other people, which after all is what we all aspire to in life anyhow and which eclipses all other aspirations.