Cookout

Avocado Gazpacho with Seared Scallops is for Soup.

Avocado Gazpacho with Seared Scallops takes 50 minutes to prepare.

Avocado Gazpacho with Seared Scallops takes 3 minutes to cook.

Avocado Gazpacho with Seared Scallops makes 4 servings.

The ingredients for Avocado Gazpacho with Seared Scallops are:

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

Here is how you make Avocado Gazpacho with Seared Scallops:

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 saut? 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

The nutritional information for Avocado Gazpacho with Seared Scallops is:

• 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

The dietary needs meet for Avocado Gazpacho with Seared Scallops is Vegetarian