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.

Darcy Lenz
Darcy Lenz


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary test

15 mins
18 mins
Serves 4 (serving size: 1 1/4 cups gazpacho, 3 tbsp. corn salad, and 1 1/2 tbsp. yogurt)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

242 calories; fat 14.4g; saturated fat 2g; mono fat 8.9g; poly fat 2.2g; protein 8g; carbohydrates 25g; fiber 7g; cholesterol 1mg; iron 2mg; sodium 537mg; calcium 87mg; sugars 16g.