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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Sandra Sadeh
[email protected]This dish was amazing! The soup was so refreshing and the scallops were cooked perfectly. I will definitely be making this again and again.
Samelia Simpson
[email protected]The soup was delicious, but the scallops were a bit overcooked. I would definitely make this dish again, but I would cook the scallops for less time.
Okuhle Hlatshwayo
[email protected]This dish was a bit too complicated for my taste. I think I would try a simpler recipe next time.
Saju Pagla
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the soup and the scallops. I will definitely be making this again.
Melissa Lisa
[email protected]This was the best chilled tomato soup I've ever had! The scallops were cooked to perfection and the avocado and basil added a perfect touch of flavor.
Sunil Mukhiya
[email protected]This dish was a bit too rich for my taste. The soup was very creamy and the scallops were a bit oily. I think I would try a different recipe next time.
Asad Sheir
[email protected]I'm not a big fan of tomatoes, but this soup was surprisingly good. The scallops were cooked perfectly and the avocado and basil added a nice touch of flavor.
Sanjid Howlader
[email protected]This was a great recipe! The soup was easy to make and the flavors were amazing. The scallops were cooked perfectly and the avocado and basil added a nice touch of freshness.
Sita Kc
[email protected]I loved the combination of flavors in this dish. The soup was tangy and creamy, the scallops were tender and juicy, and the avocado and basil added a nice touch of freshness.
Creamy Lauhrah
[email protected]This dish was amazing! The soup was so refreshing and the scallops were cooked perfectly. I will definitely be making this again.
Kieanna Gud
[email protected]The soup was delicious, but the scallops were a bit overcooked. I will be sure to cook them for less time next time.
Leah Mcgahey
[email protected]This dish was a bit too tangy for my taste, but my husband loved it. I think I would try using a different type of tomato next time.
Nakul Karki
[email protected]The soup was easy to make and turned out great! The scallops were a nice addition and added a bit of luxury to the dish. I will definitely be making this again.
Ridoy
[email protected]I followed the recipe exactly and the results were fantastic! The soup was flavorful and the scallops were cooked perfectly. I would definitely make this dish again.
Ikbal Hossain Sakib
[email protected]This chilled tomato soup with seared scallops, avocado, and ripped basil was an absolute delight! The soup was incredibly refreshing and flavorful, with a perfect balance of tangy tomatoes and creamy avocado. The seared scallops added a nice touch of