CHILLED TOMATO SOUP WITH SEARED SCALLOPS, AVOCADO, AND RIPPED BASIL
I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.
Provided by genevievescuisine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
- Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
- To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 17.2 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.2 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 780.9 mg, Sugar 7.4 g
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Zachery Parisi
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The soup was flavorful and the scallops were perfectly cooked. I would recommend this recipe to experienced cooks.
Syed Islam
[email protected]I'm not a big fan of tomato soup, but this recipe changed my mind! The soup was creamy and flavorful, and the scallops were cooked perfectly. I would definitely make this recipe again.
Spring bonnie fan
[email protected]This was my first time making chilled tomato soup, and I was really happy with the results! The soup was light and refreshing, and the scallops were cooked perfectly. I would definitely make this recipe again.
Youssef Altay
[email protected]I made this recipe for my family and they all loved it! The soup was creamy and flavorful, and the scallops were cooked perfectly. I would definitely make this recipe again.
Hassan Ahmmad
[email protected]This recipe was a disaster! The soup was watery and the scallops were rubbery. I don't know what went wrong, but I wouldn't recommend this recipe.
Dipannita Khan
[email protected]I found this recipe to be a bit bland. The soup lacked flavor and the scallops were overcooked. I wouldn't recommend this recipe.
Nhew Nhame
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The soup was flavorful and the scallops were perfectly cooked. I would recommend this recipe to experienced cooks.
Aahil Khan
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised! The soup was delicious, and the scallops were cooked perfectly. I would definitely make this again.
Mohsan Khan
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it. The soup was light and refreshing, and the scallops were cooked perfectly. I would definitely recommend this recipe.
Mark Scott
[email protected]I tried this recipe last night and it turned out amazing! The soup was creamy and flavorful, the scallops were cooked perfectly, and the avocado and basil added a nice touch of freshness. I'll definitely be making this again.
Lima Chowdhury
[email protected]This chilled tomato soup with seared scallops, avocado, and ripped basil was an absolute delight! The flavors were perfectly balanced, with the sweetness of the tomatoes, the briny scallops, the creamy avocado, and the freshness of the basil coming t