Stand each corn ear upright on its end. With small paring knife, holding the top of the cob with one hand, run knife carefully down the cob, just under the kernels to cut them off.
Cook kernels in boiling, salted water 2 to 3 minutes. Rinse with cold water to cool; drain well.
Combine corn, tomatoes, cucumber, green pepper, red onion, vegetable juice, vinegar, cilantro and TABASCO® Sauce in large bowl. Mix well. Cover and refrigerate to chill before serving.
Serve with pita chips.
*If gazpacho mellows, add more TABASCO® Sauce as necessary.
Makes 6 (1-cup) servings.
Nutritional information per serving: 110 Calories, 5 g protein, 21 g carbohydrate, 2 g fat, 0 mg cholesterol, 190 mg sodium