Stone Fruit Gazpacho with Scallop

• 1 pound Peaches, pitted
• 1 pound Plums, pitted
• 1 jar Cookwell & Company Watermelon Vinaigrette
• 1 clove garlic, chopped
• 1 Shallot, chopped
• 1 cup Extra Virgin Olive Oil
• 4 Scallops
• Sea Salt
• Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

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Honey Lime Cilantro Soup

• 1 jar Cookwell & Company Honey Lime Vinaigrette
• 1 jar That Green Sauce
• 2 – 8 ounce blocks Cream Cheese
• 1 medium Onion chopped
• 1 container Central Market Organics Vegetable Broth
• 4 bunches Cilantro, large stems removed

 

 

 

 

 

 

Place Cilantro and 1/2 container Vegetable Broth in blender and blen until smooth, pour contents into large pot. Place Onion, remainder of Vegetable Broth and Honey Lime Vinaigrette in blender, add Cream Cheese one brick at a time and blend until smooth, add That Green Sauce and blend to incorporate.
Add to pot and cook over medium high heat for 15 to 20 minutes.