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.