Avocado Gazpacho with Seared Scallops
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 360.0
- Total Fat: 18.9 g
- Cholesterol: 24.5 mg
- Sodium: 640.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 10.9 g
- Protein: 18.2 g
View full nutritional breakdown of Avocado Gazpacho with Seared Scallops calories by ingredient
Introduction
This cold, summer soup combines all of the tangy tartness of vinegar and lemon juice with the savoriness of summer fresh vegetables. Add fresh, grilled, meaty scallops on top and this is going to soon become your go-to summer soup and dinner party favorite. This cold, summer soup combines all of the tangy tartness of vinegar and lemon juice with the savoriness of summer fresh vegetables. Add fresh, grilled, meaty scallops on top and this is going to soon become your go-to summer soup and dinner party favorite.Number of Servings: 4
Ingredients
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2 avocados without without skin and seeds
4 large whole (3" dia) Red Ripe Tomatoes
2 large Scallions, raw
2 large (8-1/4" long) Cucumber (peeled)
2 large Peppers, sweet, red, fresh
Juice from 1 Lemon
2 tbsp Vinegar, Red Wine
1 dash Salt
1 dash Pepper, black
10.5 oz Scallops, raw (about 12 large)
2 cups Spicy Tomato Juice
1 tbsp Extra Virgin Olive Oil
1/2 cup Cilantro, raw
Directions
To Prepare:
Chop the tomatoes, red pepper, cucumber, scallions and cilantro.
In a blender, add chopped tomatoes, avocado, red peppers, spicy tomato juice, scallions, cucumbers and chopped cilantro. Next, add the juice from 1 lemon and puree for 30 seconds.
Place blender mixture in fridge until gazpacho is cold (about 30 minutes).
To Sear Scallops:
• Drizzle olive oil into a sauté pan.
• Add scallops, sear both sides.
• Cook through (about 3 minutes) until flesh inside is white.
To Assemble and serve:
• Pour gazpacho into serving bowls.
• Add 3 scallops to each bowl.
• Garnish with additional cilantro and avocado slices if desired.
• Serve.
Serving Size: 4 bowls
Chop the tomatoes, red pepper, cucumber, scallions and cilantro.
In a blender, add chopped tomatoes, avocado, red peppers, spicy tomato juice, scallions, cucumbers and chopped cilantro. Next, add the juice from 1 lemon and puree for 30 seconds.
Place blender mixture in fridge until gazpacho is cold (about 30 minutes).
To Sear Scallops:
• Drizzle olive oil into a sauté pan.
• Add scallops, sear both sides.
• Cook through (about 3 minutes) until flesh inside is white.
To Assemble and serve:
• Pour gazpacho into serving bowls.
• Add 3 scallops to each bowl.
• Garnish with additional cilantro and avocado slices if desired.
• Serve.
Serving Size: 4 bowls
Member Ratings For This Recipe
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