December 6: National Gazpacho Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prudence's Stone Fruit Gazpacho w/Scallops
Categories: Soups, Fruits, Seafood, Vegetables, Herbs
Yield: 4 servings

1 lb White peaches; pitted
1 lb Sour plums; pitted
2 c Cubed yellow seedless
- watermelon
1 cl Garlic; coarsely chopped
1 Shallot; coarse chopped
1 tb Champagne vinegar
1 c + 4 tb fruity olive oil
Salt & fresh ground pepper
4 Jumbo diver scallops
Espelette pepper
Few sprigs of fresh thyme
- (w/blossoms if possible)

Combine the peaches, plums, watermelon, garlic,
shallots, and vinegar in the Vitamix, blender, or food
processor. Process on high until smooth and creamy, then
reduce the speed and drizzle in the 1 cup olive oil
until completely incorporated. Season with salt and
pepper and set aside to chill in the refrigerator. Go
ahead and chill 4 glass soup bowls while you're at it.

Set the oven @ 325°F/165°C.

When the gazpacho is chilled, heat 2 tablespoons olive
oil in an ovenproof skillet over medium-high heat.
Season the scallops generously with salt and pepper.
Once the olive oil slips easily across the pan,
carefully place the scallops in the pan and sear until
golden brown. I like the scallops to be just barely
cooked, so I only sear one side. After about 2 minutes
on the stovetop, put the whole kit and caboodle in the
oven, without flipping the scallops; they will need 2-3
minutes in the oven.

Fill each chilled soup bowl with a generous portion of
gazpacho and nestle one scallop in each bowl, seared
side up. A sprinkling of Espelette pepper and the thyme
sprigs and blossoms and a drizzle of fruity olive oil is
all you need.

YIELD: Serves 4

RECIPE FROM: http://www.prudencesloane.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slightly Cooked Gazpacho
Categories: Vegetables, Soups, Herbs, Squash
Yield: 8 Cups

5 tb EVOO; divided
1 tb Minced garlic
1/2 c Fine diced carrots
3 c Tomatoes; peeled, seeded,
- pureed
2 tb Fresh lemon juice
1 c Fine diced fennel or celery
1 c Cucumber; peeled, seeded,
- finely diced
1/2 c Red onion; fine diced
1/2 c Zucchini; fine diced
Salt & coarse black pepper
1 pt Tiny, ripe tomatoes; each
- quartered
2 tb Fresh Italian parsley leaves
- fine chopped
2 tb Fresh basil leaves; fine
- chopped
1 tb Red wine vinegar

Recipe Courtesy of Michael Chiarello

In a medium saucepan, heat 3 tablespoons of olive oil
over medium heat. When hot, add the garlic and saute
until light brown. Add the carrots and continue to saute
for 1 minute. Add the tomato juice and bring up to a
boil. Pull mixture off the heat and cool over an ice
bath or refrigerate for 1 hour.

In a medium bowl, combine the cooled tomato mixture,
lemon juice, fennel, cucumber, onion, zucchini, 1
teaspoon salt, and 1 teaspoon pepper. Stir in 1
tablespoon olive oil. Place the bowl in the refrigerator
to chill until cold.

Just before serving, add the tomatoes, parsley, basil,
and vinegar. Serve with a drizzle of olive oil over top.

RECIPE FROM: https://www.foodnetwork.com

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