Grilled-Vegetable Gazpacho

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4 large garlic cloves, unpeeled

2 large red bell peppers, cored and quartered

2 large yellow bell peppers, cored and quartered

2 medium zucchini, sliced lengthwise 1/2 inch thick

1 large white onion, cut into 1/2-inch slabs

2 ears of corn, husked

2 tablespoons vegetable oil

Kosher salt and freshly ground pepper

1 1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

2 cups tomato juice

1/2 cup fresh orange juice

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1/4 cup chopped cilantro

1 English cucumber, thinly sliced

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