It’s hot, I don’t want to cook, I don’t want a salad, but I have a lot of veggies on hand, even some fresh corn from a local farmer. So I pull out my blender and throw it all in…

The color doesn’t look so pretty, but the taste makes up for it.  A refreshing lunch…

Corn Gazpacho

2 cups corn kernels, cooked (about 1 1/2 – 2 ears) (from Ficner’s Farm)

1 pint cherry tomatoes

1 large cucumber, diced (from the garden)

1/2 orange or red pepper, chopped

juice of 2 limes

2 Tbsp olive oil

1 jalapeno, seeded and chopped (from the garden)

1 cup tomato juice

Directions

Put all the ingredients in the blender and puree.

Serve chilled topped with some cooked corn kernels.

Enjoy!

Serves 4.