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.
1/3 cup fresh corn kernels
4 teaspoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar, divided
1 teaspoon kosher salt, divided
1 large radish, thinly sliced
1/2 cup cubed honeydew melon
1/4 cup fresh basil leaves
2 teaspoons honey
1 3/4 pounds green tomatoes, cored and chopped
1 ounce whole blanched almonds (about 22 almonds)
1 ripe avocado, quartered
1 cucumber, peeled and sliced
1/2 yellow bell pepper, seeded and cut into wedges
1 large celery stalk, coarsely chopped
1 garlic clove, sliced
6 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoon minced fresh chives
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
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.
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.
Divide gazpacho evenly among 4 serving bowls; top evenly with corn mixture and yogurt. Sprinkle with chives and black pepper.