Avocado And Roasted Red Pepper Gazpacho With Scallops Recipes

AVOCADO AND ROASTED RED PEPPER GAZPACHO WITH SCALLOPS

Make and share this Avocado and Roasted Red Pepper Gazpacho With Scallops recipe from Food.com.

Provided by Epi Curious

Categories < 4 Hours

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Avocado and Roasted Red Pepper Gazpacho With Scallops image

Steps:

In a blender, add tomatoes, cucumber, red pepper, celery, scallions, cilantro, parsley, vinegar, lemon juice, tomato juice, half of the avocado, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Blend until it reaches desired consistency. Chill, covered, in refrigerator for at least one hour or overnight to let flavors meld.
Pat scallops dry and season with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Heat oil in a nonstick skillet over high heat. Add scallops and sear about 2 minutes per side (or to desired doneness), until scallops are no longer translucent.
Chop remaining half of avocado. To serve, divide gazpacho between 4 bosl and top with scallops and avocado slices.

Nutrition Facts : Calories 240.4, Fat 10.9, SaturatedFat 1.6, Cholesterol 37.5, Sodium 882.2, Carbohydrate 15.8, Fiber 5.7, Sugar 5.3, Protein 21.8

Ingredients

2 cups plum tomatoes, chopped
1 cup cucumber, peeled, seeded and chopped
3/4 cup roasted red pepper, chopped
1/3 cup celery, chopped
1/4 cup scallion, chopped
3 tablespoons cilantro, whole
1 tablespoon flat leaf parsley
1 tablespoon red wine vinegar
1 tablespoon lemon juice, fresh
3/4 cup low-sodium tomato juice
1 avocado, peeled, pitted, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon sea salt, divided
1 lb bay scallop, fresh (tiny size)
2 teaspoons extra virgin olive oil

AVOCADO GAZPACHO

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Avocado Gazpacho image

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

GAZPACHO

Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

Provided by Michelle Berteig

Categories Vegetable

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 13

Gazpacho image

Steps:

Mix all ingredients in a large, non-reactive container.
Store in the refrigerator.

Nutrition Facts : Calories 68.4, Fat 3.6, SaturatedFat 0.5, Sodium 331.6, Carbohydrate 9.1, Fiber 1.4, Sugar 6.5, Protein 1.7

Ingredients

4 cups tomato juice (can also use V8, Clamato, or a mix of these)
2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 dash Worcestershire sauce (optional)
salt (to taste)
pepper (to taste)
1 -2 garlic clove, minced fine (to taste)
3 -4 tomatoes, peeled, seeded and chopped fine
1 cucumber, peeled, seeded and chopped fine
1/4 red onion, chopped fine
6 radishes, chopped fine
1 avocado, cut into small cubes (optional)

AVOCADO GAZPACHO

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 10m

Yield Serves four

Number Of Ingredients 16

Avocado Gazpacho image

Steps:

Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams

Ingredients

1 large ripe avocado, about 6 or 7 ounces
1 1/2 pounds ripe tomatoes, cored and peeled
2 to 4 garlic cloves, to taste
2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
2 tablespoons extra virgin olive oil
1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
1/2 to 1 teaspoon sweet paprika (to taste)
1/2 to 1 cup ice water, depending on how thick you want your soup to be
Salt
freshly ground pepper
1/2 cup finely chopped cucumber (more to taste)
1/2 cup finely chopped tomato (more to taste)
1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
1/2 cup finely chopped green pepper
1/2 cup small croutons
1 hard-boiled egg, finely chopped

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Avocado And Roasted Red Pepper Gazpacho With Scallops Recipes

AVOCADO AND ROASTED RED PEPPER GAZPACHO WITH SCALLOPS

Make and share this Avocado and Roasted Red Pepper Gazpacho With Scallops recipe from Food.com.

AVOCADO GAZPACHO

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

GAZPACHO

AVOCADO GAZPACHO

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.

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