CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
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
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
- Season with salt, to taste. Remove from the heat and set aside to cool.
- Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
- Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
SCALLOPS WITH AVOCADO SALSA
This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!
Provided by MrsMM
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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!
PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE
Make and share this Pan Seared Scallops With Tomato & Basil Wine Sauce recipe from Food.com.
Provided by jlarki1
Categories < 30 Mins
Time 25m
Yield 2 Scallops per person, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse scallops well then lay out on paper towels to remove moisture.
- 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
- 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
- 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
- 4. Sauté for 30 seconds, and then add the garlic and basil.
- 5. Cook for two minutes, and then stir in the butter.
- 6. Plate the scallops and add the sauce.
COLD AVOCADO AND TOMATO SOUP
Categories Soup/Stew Food Processor Dairy Fruit Pepper Tomato Vegetable Appetizer Freeze/Chill No-Cook Vegetarian Dinner Avocado Cucumber Bell Pepper Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
- Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
- If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.
CHILLED TOMATO SOUP WITH SEARED SCALLOPS, AVOCADO, AND RIPPED BASIL
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.
Provided by genevievescuisine
Categories Tomato Soup
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- Heat the oil in a skillet over high heat until it begins to smoke. 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.
- To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 17.2 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.2 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 780.9 mg, Sugar 7.4 g
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