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Recipe : ** Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité

Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
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Course:
Appetizer

Practical information

  • Prep time
    40 min
  • Cooking
    5 min
  • Difficulty
    Very easy
  • Pause
    4 h
  • Ready in
    4 h 45
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 5 large organic tomatoes
  • 2 peppers, seeded and coarsely chopped (set aside 1 tablespoon finely diced for garnish)
  • 1 cucumber, peeled and coarsely chopped
  • 1 french shallot
  • 1 lime, zest and juice (reserve 1 tablespoon + few drops)
  • 4 tablespoons chopped fresh cilantro
  • 1 teaspoon sugar
  • salt and tabasco
  • 2 tablespoons cider vinegar or sherry vinegar
  • 6 tablespoons olive oil
  • 180 g trimmed raw scallops
  • 250 ml fresh organic tomato juice

  • Recipe preparation steps

  • 1
    Prepare the Tomato Granité: Blanch the tomatoes, peel and chop them, and purée in a blender. Pass through a sieve and reserve 250 ml of the fresh juice. Combine it with a few drops of lime juice, sugar, salt, and a few drops of Tabasco, 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(organic tomatoes, peppers, cucumber, shallot, vinegar, juice and zest of lime, 5 tablespoons olive oil, salt, and tabasco to taste), 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 1 tablespoon lime juice, 1 tablespoon olive oil, salt, and a few drops of Tabasco, 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!
  • Ready !



 

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