1 While the hot-water tap runs, husk the corn. Put the corn and 4 cups hot tap water in a large pot. Cover and cook over high heat for 5 minutes. Drain and run under cold water to cool.

Meanwhile, peel and quarter the onion. Trim the ends of the cucumbers and quarter (no need to peel). Put the onion and cucumbers in a food processor and purée until not quite smooth. Core and quarter the tomatoes. Add to the processor and purée. (The puréeing could also be done in a blender.)

Remove the gazpacho to a large mixing bowl (preferably metal) and put the bowl in the freezer (or put in a larger bowl half filled with ice and water) while you trim and dice the squash and celery.

To remove the kernels, stand each ear of corn on end and, beginning at the middle, cut down all around the cob. Then reverse the ends and repeat. Add the corn to the soup.

Open the can of beans into a colander, rinse, and drain briefly. Chop the leaves from the cilantro sprigs. Add beans, cilantro leaves, and V-8 juice to the soup and mix well. Season with salt, black pepper, and hot-pepper sauce to taste.