I don’t get on well with this hot weather…
In this period I feel a little pang in my heart seeing photos on social networking sites with my friends enjoying soaking in the sea or green mountain’s landscapes where someone is finding his cool and happy oasis.
Waiting for my moment to be happy on holiday, I fight this choking heat as I can, eating more fruits and vegetables and preparing light and cold platters as this fodder beet gazpacho with grilled scallops that I’m going to show you how.
Thankfully, I found a useful supporter and great helper in cooking, helping me to take on this hot weather deliciously.
People really appreciate Oster blenders for performances and longevity due to their high quality motor and the unique “all metal drive” technology.
The jar in borosilicate glass doesn’t absorb odors and it is thermal shock resistant; I was pleasured to learn how it is easy to handle and disassemble, simple to use and wash (you can put it in the dishwasher too).
Oster Classic takes me, it has a captivating design, you can choose 3 speeds and it is very versatile: can be used for sauces, creams, purees, soups and easily crushes ice due to his stainless steel 4-point blade; so green light to cool water ices, sorbets, cocktails and smoothies!
Here you have a recipe that I made with my new helper: a refreshing, coloured and light soup, a perfect summer dish.
Instead of scallops, you can serve gazpacho with slices of toasted bread or with some green cheese’s quenelle.
Fodder beet gazpacho with grilled scallops recipe
- 300 gr fodder beet steamed
- 130 gr red bell pepper
- 1 cucumber medium size (around 180 gr)
- 5 radishes
- 10 gr spring onion
- 100 ml water
- 3 tablespoons of virgin olive oil
- 2 tablespoons of white wine vinegar
- 1 little garlic clove
- Salt as required
- Chilli pepper as required
- 8 jumbo scallops
- Virgin olive oil as required
- Salt as required
Rinse and dry all the vegetables, peel the cucumber and cut off the center with seeds.
Peel the fodder beet and chop coarsely, do the same with the red bell peppers, the cucumber, the radishes and the spring onion; put everything in the blender’s jar and add the garlic clove removing the center and the skin, add also the water, the virgin olive oil, the vinegar, salt and chilli pepper as required.
Switch on the blender at medium speed until vegetables are grinded, then go on at low speed until you get a cream.
Put gazpacho in your fridge and let it chill until you want to serve it
Open and rinse scallops with flowing cold water, remove possible sand from inside, remove corals, dry lightly your shellfishes with kitchen towels, oil scallops well with virgin olive oil and cook them in a hot pan for one minute each side (just long enough to get them coloured outside), when cooked adjust with salt.
Part gazpacho in your dishes and arrange scallops.
Complete finely your fodder beet gazpacho with grilled scallops dishes with fresh aromatic herbs of your choosing.