Stone Fruit Gazpacho with Scallops

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This stone fruit gazpacho offers a sophisticated twist on the traditional Spanish chilled soup, swapping tomatoes for a vibrant blend of peaches, plums, and watermelon. The natural sweetness of the fruit is balanced by the sharp tang of Champagne vinegar and a hint of pungent garlic, creating a complex flavour profile. This dairy-free dish is an ideal choice for a refined summer dinner party or a light weekend lunch when stone fruits are at their seasonal peak.

To finish the soup, jumbo scallops are pan-seared until golden and then briefly roasted to maintain their delicate, buttery texture. Served in chilled glass bowls, the contrast between the cold, velvety soup and the warm, savoury seafood is truly exceptional. Garnish with aromatic thyme blossoms and a pinch of Espelette pepper for a beautiful, restaurant-quality presentation that remains wonderfully simple to prepare at home.

Ingredients for Stone Fruit Gazpacho with Scallops

450g white peaches, pitted
450g sour plums, pitted
475ml cubed yellow (or red) seedless watermelon
1 clove garlic, coarsely chopped
1 cebolla de verdeo, picada en trozos grandes
1 cucharada de vinagre de champán
240ml plus 3-4 tablespoons fruity olive oil
Sal
Pimienta negra recién molida
4 jumbo diver scallops
Espelette pepper
A few sprigs of fresh thyme (with blossoms if possible)

How to make Stone Fruit Gazpacho with Scallops

Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 240ml olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.

Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.

Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.