Golden Gazpacho With Serrano Chilies And Scallops
Published June 15, 1996
- Total Time
- About 2 hours
- Rating
- Comments
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Ingredients
4 oranges
5 large yellow tomatoes (red may be substituted)
¼ cup diced yellow bell pepper
¼ cup diced ripe cantaloupe
¼ cup diced ripe papaya
¼ cup diced ripe mango
⅓ cup diced chayote, optional
½ cup seeded and diced cucumber
1 scallion, finely chopped
3 Serrano chilies, seeded
2 ¾ cups chicken broth, homemade or low-sodium canned
¼ teaspoon saffron
2 tablespoons fresh lime juice
½ teaspoon kosher salt, plus more to taste
½ pound fresh bay scallops
1 tablespoon chopped fresh cilant
Nutritional analysis per serving (4 servings)
37 grams carbs; 19 milligrams cholesterol; 223 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 6 grams fiber; 759 milligrams sodium; 15 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ cup, about 15 minutes. Let cool.
- Step 2
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.
- Step 3
Puree the chilies with ¾ cup of chicken broth in a blender. Place in a bowl, add the saffron and let stand for 10 minutes.
- Step 4
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.
- Step 5
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.
- Step 6
Taste the soup and add more salt, if needed. Ladle into 4 chilled bowls and top with the scallops. Serve immediately.
Private Notes
Comments
So at what point do you combine the stock and the tomato mixture? Confusing instructions.