Avocado Scallop Gazpacho

foods to eat recipes
Avocado Scallop Gazpacho

Try this delicious spin on Guzpacho. It's loaded with tasty vegetables, herbs, and spices. 


  • 2 Plum Tomatoes, chopped 
  • 1 cup Cucumber, peeled, seeded, and chopped
  • 3/4 cup Roasted Red Pepper, chopped 
  • 1/3 cup Celery, chopped 
  • 1/2 cup Scallions, chopped 
  • 3 tbsp. Cilantro (whole leaves) 
  • 1 tbsp. Flat-leaf Parsley 
  • 1 tbsp. Red Wine Vinegar 
  • 2 tbsp. Fresh Lemon Juice 
  • 3/4 cup Low Sodium Tomato Juice 
  • 1 Avocado, peeled and pitted, divided 
  • 1/2 tsp. Ground Black Pepper, divided 
  • 1/2 tsp. Sea Salt, divided 
  • 1 lb. Fresh Bay Scallops 
  • 2 tbsp. Extra Virgin Olive Oil


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

Makes 4 servings. 

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