Golden Gazpacho With Serrano Chilies And Scallops Recipes

GOLDEN GAZPACHO WITH SERRANO CHILIES AND SCALLOPS

Steps:

• Remove the zest of 1 of the oranges with a vegetable peeler. Finely chop the zest and set aside. Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to 1/4 cup, about 15 minutes. Let cool.
• Blanch the tomatoes in boiling water for 10 seconds. Slip off the skins, then seed and dice. Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion. Set aside.
• Puree the chilies with 3/4 cup of chicken broth in a blender. Place in a bowl, add the saffron and let stand for 10 minutes.
• Place half of the tomato mixture in a blender or food processor and puree until smooth. Stir into the remaining tomato mixture. Strain the chili mixture into the tomato mixture. Stir in the reserved orange juice, the lime juice and the salt. Refrigerate at least 1 hour.
• Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute. Drain and let cool. Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.
• Taste the soup and add more salt, if needed. Ladle into 4 chilled bowls and top with the scallops. Serve immediately.

GOLDEN GAZPACHO WITH CHILIES AND SHRIMP

Steps:

• Combine the chilies, chicken broth, saffron and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
• Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes and discard the peel and stems. Cut the tomatoes crosswise in half and remove the seeds. Cut the tomato flesh into very small dice. There should be about two cups.
• Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama and scallions in a mixing bowl. Add the chili and broth mixture and stir to blend. Add salt to taste. There should be about four cups. Refrigerate at least one hour.
• Cut each shrimp crosswise in half. There should be about 1 1/4 cups. Roll the shrimps in chopped coriander.
• Spoon equal portions of the soup into four to six chilled soup bowls. Garnish each bowl with equal portions of the shrimp.

STONE FRUIT GAZPACHO WITH SCALLOPS

Steps:

• Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
• Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
• Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.

GOLDEN GAZPACHO

Steps:

• Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley.

GOLDEN GAZPACHO

Steps:

• In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
• At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.