Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil
Need a gluten free, whole 30, and vegan soup? Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil could be an outstanding recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 221 calories, 3g of protein, and 18g of fat each. Head to the store and pick up vegetable oil, sea scallops, salt, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.
Instructions
Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
Heat the oil in a skillet over high heat until it begins to smoke.
Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl.
Sprinkle the soup with ground pepper and torn basil leaves to serve.