PHOTO CREDIT: LAURA G. DIAZ Dive into summer freshness with this delicious corn and probiotic gazpacho, the perfect warm-weather recipe. By combining the sweetness of freshly harvested sweetcorn with the liveliness of bell peppers and juicy cantaloupe, all enhanced by a touch of probiotics, this recipe promises not only to delight and brighten up your taste buds, but also to contribute to your well-being. Including probiotics in recipes is an excellent way of making them part of our daily diet, promoting digestive health. SERVES 4 Preparation time: 8 minutes Cooking time: 5 minutes (for the corn) INGREDIENTS Gazpacho 3 cups cooked corn, shelled and completely cooled (about 4 cobs) 3 ½ cups of cantaloupe chopped 1 yellow pepper, deseeded and quartered ¼ tsp garlic powder* 1 bottle of fermented dairy drinkable probiotic (original unsweetened) ¼ cup lime juice 1 ½ tsp dried oregano ¼ tsp ground turmeric ¼ tsp ground cumin ½ tsp. salt Ground pepper to taste Suggested toppings Extra virgin olive oil Radish sprout, to taste (or other varieties of your choice) PREPARATION In a blender, blend all the gazpacho ingredients until perfectly smooth. Refrigerate for a minimum of 1 hour before serving. In four bowls, pour and distribute the mixture. Garnish with a drizzle of oil and a few sprouts. *Please note: Mixing fresh garlic with our Bio-K+ bacteria is not recommended. The antimicrobial properties of fresh garlic could potentially inhibit the effectiveness of our beneficial bacteria. That's why we opted for garlic powder in this recipe.
