Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil

Name: Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado - peeled, pitted and diced; 2 Tbsps avocado oil; 2 Tbsps balsamic vinegar; 8 basil leaves, torn into pieces; 4 servings freshly ground black pepper to taste; 1 teaspoon salt; 16 fresh sea scallops; 907 grams tomatoes, chopped; 1 Tbsp vegetable oil

Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil requires about 2 hours and 15 minutes from start to finish. This soup has 221 calories, 3g of protein, and 18g of fat per serving. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. Not It is a good option if you're following a gluten free, whole 30, and vegan diet. It can be enjoyed any time, but it is especially good for Autumn. If you have pepper, avocado oil, balsamic vinegar, and a few other ingredients on hand, you can make it.

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.

Ingredients you will need

Balsamic Vinegar

Avocado Oil

Tomato

Salt

Equipment you will use

Sieve

Blender

Heat the oil in a skillet over high heat until it begins to smoke.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Scallops