Gazpacho with Scallop Skewers

We give this classic summer soup a protein-packed upgrade by pairing it with skewers of grilled scallops seasoned with citrusy compound butter. Make a little extra to spread on grilled bread to serve alongside.

Gazpacho with Scallop Brochettes
Photo: Jason Donnelly
Active Time:
40 mins
Total Time:
40 mins
Nutrition Profile:


  • 5 cups chopped tomatoes (about 5 medium)

  • 1 ½ cups chopped bell pepper

  • 1 ½ cups chopped English cucumber

  • ½ cup chopped red onion

  • ¼ cup chopped fresh cilantro

  • 2 cloves garlic, sliced

  • 2 tablespoons red-wine vinegar

  • ¼ teaspoon salt

  • ½ teaspoon ground pepper plus 1/8 teaspoon, divided

  • 1 cup cubed whole-wheat country bread (crust removed)

  • 2 tablespoons extra-virgin olive oil

  • 1 ¼ pounds dry sea scallops (see Tip), tough side muscle removed

  • 2 tablespoons unsalted butter, softened

  • ½ teaspoon grated lime zest


  1. Combine tomatoes, bell pepper, cucumber, onion, cilantro, garlic, vinegar, salt and 1/2 teaspoon pepper in a blender. Pulse until finely chopped. Transfer 1 cup of the mixture to a large bowl. Add bread and oil to the blender and blend until smooth. Transfer to the bowl, stir, cover and refrigerate for up to 2 days.

  2. When ready to serve, preheat grill to medium-high.

  3. Thread scallops onto 8 skewers. Season with the remaining 1/8 teaspoon pepper. Grill, flipping once, until opaque in the center, about 5 minutes.

  4. Combine butter and lime zest in a small bowl and brush the hot scallops with the mixture. Serve the gazpacho with the scallops.


Eight 6-inch skewers


As their names suggest, small bay scallops are found in shallow waters whereas large sea scallops are found deeper in the ocean. The larger version is best for skewering and grilling. All scallops get a Best Choice or Good Alternative rating from Farmed scallops are the most sustainable; look for Marine Stewardship Council certification on wild scallops to ensure they're harvested using eco-friendly practices.

To make ahead

Refrigerate gazpacho (Step 1) for up to 2 days.

Nutrition Facts (per serving)

313 Calories
14g Fat
24g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 313
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 21g 42%
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 49mg 16%
Vitamin A 3367IU 67%
Sodium 763mg 33%
Potassium 877mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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