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Seafood Gazpacho

Natural.Foodie's picture
Ingredients
  Bay scallops 12 Ounce
  Parsley 1⁄2 Cup (8 tbs), minced
  Lemon juice 2 Tablespoon
  Tomatoes 3 Cup (48 tbs), peeled, seeded, chopped
  Tomato juice 1 1⁄2 Cup (24 tbs)
  Avocado 1 , chopped
  Green peppers 1 Cup (16 tbs), chopped
  Onions 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Tablespoon, minced
  Hot pepper sauce 1 Teaspoon
  Non fat yogurt 1 Cup (16 tbs)
Directions

GETTING READY
1) In a pot of boiling water, drop the scallops and blanch them for about a minute.
2) Drain the scallops and transfer into a large bowl.
3) Add in parsley and lemon juice. Mix well.

MAKING
4) In a blender, pulse tomatoes, tomato juice, avocados, peppers, onions, garlic and hot pepper sauce.
5) The blended puree should be coarse in consistency.
6) Add in the puree into the scallop mixture.
7) Let the soup chill in the refrigerator for about 2 hours.

SERVE
8) Serve the Seafood Gazpacho in shallow soup bowls, garnished with a dollop of yoghurt on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
5 Minutes
Servings: 
6

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