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Balentine, Anna M.
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La Belle Cuisine - More Soup Recipes
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is an act of integrity, and faith."
Desert Garden Gazpacho
with
Margarita-Scallop Seviche
 
"Of soup and love, the first is
best."
~ Spanish Proverb
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Desert Sundance
Shade, Adin
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Desert Garden
Gazpacho with
Margarita-Scallop Seviche
 
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
Press
(Serves
8)
“If
you’re hot and tired there are few things more energizing than a bowl of
icy gazpacho. We top ours with a refreshing seviche of scallops marinated
in
golden tequila and zesty citrus juices. Seviche is a Latin American
dish that
uses lime
juice instead of heat to “cook” raw seafood. The
acid in the citrus
juices slowly changes the proteins in the scallops
rendering them “cooked”
after a few hours.
The amount of tequila used
in the marinade is just for
flavor; if you prefer not to use it, it can be
omitted.”
Margarita-Scallop
Seviche
Juice and grated zest of 2 limes
Juice and grated zest of 1 orange
3 tablespoons gold tequila
1/2 jalapeño pepper, seeded and minced
1 tablespoon chopped fresh cilantro leaves and stems
2 scallions, thinly sliced
1/2 teaspoon salt
6 ounces sea scallops, cut into 1/4-inch coins
Desert Garden Gazpacho
1 green bell pepper, diced
1 cup fresh corn kernels
1 cucumber, peeled, seeded, and diced
1 cup diced, peeled jicama
1/2 small red onion, diced
2 pounds ripe tomatoes, seeded and
diced (about 4 cups)
1 teaspoon minced garlic
2 jalapeño peppers, seeded and minced
4 cups tomato juice
Juice of 1 1/2 limes
3/4 cup fresh orange juice
2 tablespoons chopped fresh cilantro leaves and stems
1 1/2 teaspoons salt
1. Prepare the seviche: Combine
the lime juice and zest, orange juice
and zest, tequila, jalapeño,
cilantro, scallions, salt, and scallops in a
small bowl. Cover and
refrigerate for at least 4 hours and no longer
than 6
hours. Serve well
chilled.
2.
Prepare the gazpacho: Combine
the bell pepper, corn, cucumber, jicama, onion, tomatoes, garlic, and jalapeños
in a large, nonreactive
bowl. Stir in the tomato juice, lime juice, orange
juice, cilantro, and
salt. Cover and refrigerate until well chilled, at
least 2 hours.
3. To serve, divide the soup among 8 well-chilled bowls. Top each
with
a
spoonful of the Margarita-Scallop Seviche.
This soup is best if eaten within
2 days.
Gazpacho - The
Quintessential Summer Soup
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