Photo: Cala
Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil
9 ingredients
10 min + 5 min
4 servings
openrecipes
"I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve."
Estimated Nutrition (whole recipe, rough)
614
Calories
28g
Protein
50g
Fat
20g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds tomatoes, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 16 fresh sea scallops
- 1 avocado - peeled, pitted and diced
- freshly ground black pepper to taste
- 8 basil leaves, torn into pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes