In a large saucepan, bring 3 quarts of water to a boil. Score the bottom of each tomato with an X. Working in two batches, place the tomatoes in boiling water for 15 seconds. Remove tomatoes with a slotted spoon and place in an ice bath. Peel tomatoes starting at the point of the X pulling downward. Seed and chop; set aside.
Pull husks back from corn and remove corn silk with paper towel. Place husks back around corn and soak in cold water, about 15 minutes before grilling. Place corn, onion cut side down, poblano and bell peppers on a prepared charcoal or gas grill grate, over high heat. Grill and turn corn until tender, about 8 minutes. Remove onion when nicely grill marked. Using tongs, turn peppers until skin is charred.
Place charred peppers in a medium bowl and cover with plastic wrap; set aside for about 10-12 minutes. Remove charred skin from peppers, rinse, stem, seed and chop; place in a large food processor bowl. Carefully run knife down corn to remove kernels from cob. Add corn, onion and garlic to processor bowl, process for about 1-2 minutes. Add tomatoes, cucumber, vanilla extract, vinegar, cumin and cilantro and process to desired consistency.
Pour mixture into a large bowl; add tomato juice; stir to combine. Salt and pepper to taste. Cover and chill for 2 hours before serving.
In a large saucepan, bring 3 quarts of water to a boil. Score the bottom of each tomato with an X. Working in two batches, place the tomatoes in boiling water for 15 seconds. Remove tomatoes with a slotted spoon and place in an ice bath. Peel tomatoes starting at the point of the X pulling downward. Seed and chop; set aside.
Pull husks back from corn and remove corn silk with paper towel. Place husks back around corn and soak in cold water, about 15 minutes before grilling. Place corn, onion cut side down, poblano and bell peppers on a prepared charcoal or gas grill grate, over high heat. Grill and turn corn until tender, about 8 minutes. Remove onion when nicely grill marked. Using tongs, turn peppers until skin is charred.
Place charred peppers in a medium bowl and cover with plastic wrap; set aside for about 10-12 minutes. Remove charred skin from peppers, rinse, stem, seed and chop; place in a large food processor bowl. Carefully run knife down corn to remove kernels from cob. Add corn, onion and garlic to processor bowl, process for about 1-2 minutes. Add tomatoes, cucumber, vanilla extract, vinegar, cumin and cilantro and process to desired consistency.
Pour mixture into a large bowl; add tomato juice; stir to combine. Salt and pepper to taste. Cover and chill for 2 hours before serving.