Gazpacho soup with a Bio-K+ bottle

CORN & PROBIOTIC GAZPACHO

  • Healthy Eating

  • By Geneviève Plante, Author, speaker and food blogger

     

    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

    1. In a blender, blend all the gazpacho ingredients until perfectly smooth.
    2. Refrigerate for a minimum of 1 hour before serving.
    3. 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.

       


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      Geneviève Plante Author, speaker and food blogger
      About the author
      Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
      View all articles by Geneviève Plante
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