Photo: Jennifer Causey; Styling: Lindsey Lower
Green (unripe) tomatoes have more vitamin C and calcium than the more popular ripe red ones, and they are rich in B vitamins, vitamin A, and vitamin K. They make a deliciously tart, tangy addition to a chilled gazpacho.
Serves 4 (serving size: 1 1/4 cups gazpacho, 3 tbsp. corn salad, and 1 1/2 tbsp. yogurt)
1. Combine corn, 1 1/2 teaspoons olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt, and radish slices in a small bowl; toss.
2. Place remaining 2 teaspoons vinegar, remaining 2 1/2 teaspoons oil, remaining 3/4 teaspoon salt, honeydew, and next 9 ingredients (through garlic) in a blender; process until smooth.
3. Divide gazpacho evenly among 4 serving bowls; top evenly with corn mixture and yogurt. Sprinkle with chives and black pepper.