Gazpacho con Callos de Hacha

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 tomatoes, seeded and chopped

1 cup chopped onion

2 cucumbers, peeled, seeded, and chopped

2 cups chopped yellow bell pepper

1/2 cup freshly squeezed lemon juice

2 to 3 dashes of hot sauce

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons butter, softened

4 french baguette slices (1/4 inch thick)

1 1/2 ounces goat cheese, softened

1 tablespoon lemon or olive oil

4 ounces bay scallops, drained

diced mango

Directions:

1. Process first 4 ingredients in a food processor until pureed. Pour mixture through a wire-mesh strainer into a bowl, pressing with back of a spoon against strainer to squeeze out juice; discard solids. Stir in lemon juice and next 3 ingredients. Cover and chill until ready to serve.
2. Preheat oven to 350°.
3. Spread butter over one side of each baguette slice. Place bread, butter-side up, on a baking sheet. Bake 10 minutes or until golden brown. Spread the croutons with goat cheese; set aside.
4. Heat oil in a skillet over medium-high heat. Add scallops. Sauté 2 minutes or until done.
5. Ladle soup into 4 bowls; top with a goat-cheese crouton. Divide scallops evenly over croutons. Top with mango.

By RecipeOfHealth.com