Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil Recipe
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Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 219.67 Kcal (920 kJ) | ||
| Calories from fat | 161.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Sodium | 598.11mg | 25% | |
| Potassium | 793.14mg | 17% | |
| Total Carbs | 14.98g | 5% | |
| Sugars | 8.51g | 34% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 37mg | 62% | |
| Iron | 0.6mg | 3% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 73.74 Kcal (309 kJ) | ||
| Calories from fat | 54.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 28% | |
|---|---|---|---|
| Sodium | 200.77mg | 25% | |
| Potassium | 266.24mg | 17% | |
| Total Carbs | 5.03g | 5% | |
| Sugars | 2.85g | 34% | |
| Dietary Fiber | 1.95g | 23% | |
| Protein | 1.11g | 7% | |
| Vitamin C | 12.4mg | 62% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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