It is too darn hot to cook!

So early this  morning, I went out to my garden, picked the  ripe  tomatoes , fresh corn and assorted  herbs and blended the corn separately from the tomatoes with a little  salt and black  pepper,to taste; poured  each of the vegetable purees into  separate  containers; covered and placed them  in the fridge for over an hour or longer.And there  you have it! GAZPACHO!

And  the best part about this recipe is that you can make this in the morning  before you leave for work, and return home  with  a delicious gazpacho waiting  for dinner!