This gazpacho is the color of summer with the bright flavor to boot. Cherry tomatoes are sautéed with garlic and blended with corn, peppers and pineapple. This recipe comes to us from Kim Watkins of In Shape Fitness.
- 2 cups yogurt
- 2 teaspoons salt
- 2 tablespoon lemon olive oil
- 3 cups yellow cherry tomatoes
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 2 ears fresh corn, chopped
- 2 yellow bell peppers, chopped
- 1 white onion, chopped
- 1 1/2 cups freshly chopped pineapple
- 2 Hungarian wax peppers, minced
Line a strainer with 2 layers of cheesecloth and place the strainer over a large bowl. Combine the yogurt, salt and lemon olive oil together in a small bowl. Stir well to combine and transfer to the cheese cloth covered strainer. Refrigerate overnight.
Place the olive oil in a sauté pan over high heat. Add the garlic and tomatoes to the pan and sauté for about 5 minutes or until the tomatoes’ has been exposed to heat. Remove from heat, cool completely and puree. Transfer the puree to the refrigerator.
Bring a large pot of water to a boil over high heat and prepare an ice water bath in a separate large bowl. Blanche the corn in the boiling water for 2-3 minutes then transfer to the ice water to immediately stop the cooking process. Slice the corn kernels off their cobs.
Combine the corn kernels, bell peppers, onions, pineapples and wax peppers to a food processor and puree. Add the tomato mixture to the food processor and pulse until well combined. Top each serving with the yogurt lemon mixture and enjoy!
This Recipe's Ingredients:Apple, Cherry, Corn, Garlic, Red Onion, Red Pepper, Tomato, White Onion, Yellow Pepper, Yogurt
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 10g
Saturated Fat: 3g
Dietary Fiber: 2g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.