Servings: 10
Start to finish: 8 hours 20 minutes (Active time: 20 minutes)
4 pounds plum tomatoes, roughly chopped
3 medium green bell peppers, cored and roughly chopped
1 medium cucumber, peeled and roughly chopped
4 garlic cloves, crushed
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt, or as needed
1/4 teaspoon ground black pepper, or as needed
Garnish
1 tablespoon vegetable oil
10 sea scallops, pat dry with a paper towel
5 plum tomatoes, seeded, small dice
1 green bell pepper, cored, small dice
1 medium cucumber, peeled, seeded, small dice
1 ear corn, boiled, kernels removed (optional)
1 jalapeno, sliced (optional)
In a large non-reactive bowl, combine the tomatoes, peppers, cucumber, garlic, vinegar, olive oil, salt, and pepper. Toss to combine. Cover and refrigerate overnight to marinate.
Transfer the vegetables and juices to a blender, working in batches if necessary. Blend until very smooth. Strain through a fine mesh sieve (see note), using a silicone spatula to press the liquid through the strainer until the pulp is very dry. Discard the pulp. Adjust seasoning with salt and pepper, as needed. Keep the soup refrigerated until serving.
Heat the vegetable oil in a medium non-stick skillet over medium-high heat. Add the scallops, working in batches if needed to avoid overcrowding the pan, and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate as finished and set aside.
Serve the soup garnished with the diced tomatoes, pepper, and cucumber. Top with corn and jalapeños, if using, and the hot scallops.
Chef’s Note: If you prefer a thicker, chunky gazpacho, skip the straining step. In this case, you might choose to peel and seed your tomatoes before marinating. To peel tomatoes, cut an X into the bottom of each tomato and drop into boiling water until the skin starts to loosen around the edges, about 20 seconds. Transfer to an ice water bath to cool before peeling.
Nutrition information per serving: 193 calories; 115 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 4 mg cholesterol; 188 mg sodium; 16 g carbohydrate; 4 g fiber; 9 g sugar; 5 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
