Best Chilled Tomato Soup With Seared Scallops Avocado And Ripped Basil Recipes

CHILLED AVOCADO TOMATO SOUP

Steps:

• Cook corn until tender.
• Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin.
• Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup.
• Chill for 1-2 hours until very cold.

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

CHILLED AVOCADO SOUP WITH SCALLOPS

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and serrano chile and sauté for 10 minutes, or until tender. Add the garlic and cook for 2 minutes. Season with salt. Remove from the heat and set aside to cool.
• Put the avocados in a blender. Add the chicken broth, lemon juice, cilantro, and onion mixture. Puree until smooth. Blend in 2 cups water. Strain the soup into a large bowl, and season it to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
• Sprinkle the scallops all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Working in 2 batches, sear the scallops for 1 minute per side, or until just cooked through.
• Pour the chilled soup into individual bowls. Top each serving with a scallop, and drizzle with the crema.

SCALLOPS WITH AVOCADO SALSA

Steps:

• In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
• With rubber spatula, gently fold in the avocados.
• Season with salt and pepper.
• In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
• Transfer scallops to warmed platter- keep them warm.
• Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
• Remove from heat and stir in the balsamic vinegar.
• Season with salt and pepper.
• Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
• *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!

CHILLED TOMATO BASIL SOUP

Steps:

• To make the soup:
• In a food processor purée the tomatoes and force the purée through a fine sieve into a saucepan, pressing hard on the solids. In a small bowl stir together the cornstarch and the broth and stir the mixture into the tomato purée. Bring the mixture to a boil, stirring, remove the pan from the heat, and stir in the lemon juice, the sugar, the whole basil leaves, and salt and pepper to taste. Let the soup cool and chill it, covered, for at least 8 hours. The soup may be made 2 days in advance and kept covered and chilled.
• Discard the whole basil leaves, ladle the soup into 6 bowls, and garnish each serving with a dollop of the sour cream and some of the chopped basil. Drizzle the soup with the oil and serve it with the toasts.
• To make the garlic baguette toasts:
• In a small skillet cook the garlic in the oil over moderate heat, stirring, until it begins to turn golden, brush the bread wedges with the oil, and on a baking sheet bake them in the middle of a preheated 375°F. oven for 10 minutes, or until they are golden. Sprinkle the toasts with the salt and break them in half. Makes 12 toasts.