Gazpacho with Scallop Skewers

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.

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

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

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