Green Gazpacho With Corn And Radish Salad

• 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

1. 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.
2. 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.
3. Divide gazpacho evenly among 4 serving bowls; top evenly with corn mixture and yogurt. Sprinkle with chives and black pepper.

fresh corn kernels, extravirgin olive oil, red wine vinegar, kosher salt, radish, honeydew melon, fresh basil, honey, green tomatoes, blanched almonds, avocado, cucumber, yellow bell pepper, celery stalk, garlic, yogurt, fresh chives, black pepper

Taken from www.myrecipes.com/recipe/green-gazpacho-corn-radish-salad (may not work)