You don't need to wait for summer to delight in this refreshing dish. Serve it year round for that hint of sun and the outdoors. Perfect for a first course preceding a heavier main.
Course Appetizer, Soup
Cuisine American
Keyword scallops, seafood, watermelon
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Author Chef Scotty
Ingredients
5cupsseedless watermelon, diced, divided
1cupcucumber, peeled, seeded, diced
1 cupred bell pepper, seeded, diced
1cupyellow bell pepper, seeded, diced
1-2smalljalapeƱo chiles, seeded, minced
1/2cupcelery stalks, inner green part only, diced
1 cupred onion, diced
1/4cupfresh mint, finely chopped
1/4 cupThai basil, finely chopped
3Tfresh lime juice
2Tred wine vinegar
1/4tsalt
1/2 cupfresh scallops, seared or raw
1/2 cupfresh pea shoots
Instructions
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with freshly sliced scallops & fresh pea shoots.