Green Gazpacho with Corn and Radish Salad

Name: Green Gazpacho with Corn and Radish Salad
Total time: 18 min
Yield: Serves 4 (serving size: 1 1/4 cups gazpacho, 3 tbsp. corn salad, and 1 1/2 tbsp. yogurt)
Ingredients: ⅓ 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; ½ cup cubed honeydew melon; ¼ cup fresh basil leaves; 2 teaspoons honey; 1 ¾ pounds green tomatoes, cored and chopped; 1 ounce whole blanched almonds (about 22 almonds); 1 ripe avocado, quartered; 1 cucumber, peeled and sliced; ½ 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; ¼ teaspoon black pepper

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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.

By Darcy Lenz

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Green Gazpacho with Corn and Radish Salad

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Green Gazpacho with Corn and Radish Salad

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Ingredients

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