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Stone Fruit Gazpacho with Scallops

By Seamus Mullen

4.6

(11)

Image may contain Bowl Food Dish Meal Cutlery Fork Soup Bowl and Curry
Stone Fruit Gazpacho with ScallopsColin Clark

Since I've spent so many years eating and cooking in Spain, I would be remiss if I didn't include a gazpacho in this book. But alas, this is not your abuela's gazpacho. In this version, peaches, plums, and watermelon all come together in a bright, colorful, chilled soup that is topped with a single seared diver scallop. The tart sour plums allow the sweet plump scallop to feel a little less self-conscious in its summery dress. If you can't find sour plums, substitute sweet plums, preferably golden plums, plus the juice of 2 lemons.

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