Gazpacho with Garlic Croutons

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Soup:

8 beefsteak tomatoes, cut into 1/2-inch dice

5 cloves garlic

1/2 English cucumber, peeled, cut into coarse 1/2-inch dice

1/2 green bell pepper, stem and seeds removed, cut into coarse 1/2-inch dice

1/2 white onion, cut into coarse 1/2-inch dice

2 cups tomato juice

Kosher salt

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

2 generous shakes of hot sauce, such as Tabasco

Garlic Croutons:

1/4 cup extra-virgin olive oil

3 cloves garlic

1 cup rustic white bread, crusts removed, cut into 1/4-inch dice

Kosher salt

Serving:

2 ears corn, kernels removed from the cob

1/2 English cucumber, peeled, cut neatly into 1/4-inch dice

1/2 green bell pepper, cut neatly into 1/4-inch dice

1/2 white onion, cut neatly into 1/4-inch dice

1/2 cup sour cream