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Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato GranitéTheWorldWideGourmet.com

The Cuisine of the Laurentians

Total time: more than 2 hr

Preparation time: 20 minutes
Freezing time: 4 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:73.2 kcal

Proteins:3.2 g

Fats:4.8 g

Carbohydrate:5.3 g

Fibers:1.2 g

Sugar:2.2 g

Cholesterol:5.2 mg

Sodium:71.1 mg

Calcium:30.4 mg

Energy:225 kcal

Proteins:9.7 g

Fats:14.9 g

Carbohydrate:16.4 g

Fibers:3.8 g

Sugar:6.7 g

Cholesterol:15.9 mg

Sodium:218.4 mg

Calcium:93.5 mg

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  • Roasted Tomato Bisque with Yogurt, Basil and Olive Oil

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Gazpacho

5

large organic tomatoes

2

ml

peppers, seeded and coarsely chopped

1

cucumber, peeled and coarsely chopped

1

french shallot

30

ml

cider vinegar or sherry vinegar

zest and juice of 1 lime

75

ml

olive oil

60

ml

chopped fresh cilantro

salt and tabasco to taste

**Scallop Tartar

180

g

trimmed raw scallops

15

ml

lime juice

15

ml

olive oil

1

ml

salt and a few drops of tabasco

**Tomato Granité

250

ml

fresh organic tomato juice (made from the first step of the recipe)

1

ml

lime juice

5

ml

sugar

1

ml

salt and a few drops of tabasco

METHOD

  1. Blanch the tomatoes, peel and chop them, and purée in a blender. Pass through a sieve and reserve 250 ml (1 c.) of the fresh juice. Combine it with the other ingredients from the tomato granité section, pour into a shallow pan and place in the freezer for at least 4 hours.
  2. Return the remaining fresh tomato juice to the blender, add all the other ingredients from the gazpacho section, except for the finely diced red pepper and cilantro, blend well, correct the seasoning if necessary, and refrigerate.
  3. Prepare the sea scallops no more than one hour in advance: Cut into small dice, add all the ingredients from the tartar section, and refrigerate.
  4. In attractive chilled soup bowls, pour the gazpacho into the centre, add 2 teaspoonfuls of the sea scallop tartar, garnish with some of the reserved finely-diced red pepper and cilantro, and spoon the tomato granité on top of the scallops.

Delicious!

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese



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