Chilled Tomato Soup with Seared Scallops, Avocado and Ripped Basil

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 3 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup white wine
• 1/2 teaspoon sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup seared scallops
• 1/2 avocado, diced
• 1/4 cup fresh basil leaves, ripped

Directions

1. Heat the olive oil in a large pot over medium heat. Add the garlic, red pepper flakes, and oregano and cook for 1 minute.
2. Add the vegetable broth, crushed tomatoes, white wine, sugar, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
3. Remove the soup from the heat and let cool for 5 minutes. Puree the soup in a blender or food processor until smooth.
4. Return the soup to the pot and reheat over medium-low heat. Add the scallops, avocado, and basil and cook for 2 minutes.
5. Serve the soup warm or chilled.

Interesting Facts

• This chilled tomato soup is a great way to enjoy the flavors of summer.
• The seared scallops add a nice seafood flavor to the soup.
• The avocado provides a creamy texture and a hint of sweetness.
• The basil leaves provide a fresh, herbal flavor.