Golden Gazpacho With Serrano Chilies And Scallops

1. 1

   Remove the zest of 1 of the oranges with a vegetable peeler.

2. 2

   Finely chop the zest and set aside.

3. 3

   Juice all of the oranges, place juice in a large saucepan and simmer over medium-high heat until reduced to 1/4 cup, about 15 minutes.

4. 4

   Let cool.

5. 5

   Blanch the tomatoes in boiling water for 10 seconds.

6. 6

   Slip off the skins, then seed and dice.

7. 7

   Place in a large bowl and stir in the bell pepper, cantaloupe, papaya, mango, chayote (if using), cucumber and scallion.

8. 8

   Set aside.

9. 9

   Puree the chilies with 3/4 cup of chicken broth in a blender.

10. 10

    Place in a bowl, add the saffron and let stand for 10 minutes.

11. 11

    Place half of the tomato mixture in a blender or food processor and puree until smooth.

12. 12

    Stir into the remaining tomato mixture.

13. 13

    Strain the chili mixture into the tomato mixture.

14. 14

    Stir in the reserved orange juice, the lime juice and the salt.

15. 15

    Refrigerate at least 1 hour.

16. 16

    Bring the remaining chicken broth to a boil, reduce to a slow simmer, add the scallops and poach until just cooked through, about 1 minute.

17. 17

    Drain and let cool.

18. 18

    Stir the cilantro into the reserved orange zest, add the scallops and toss to coat.

19. 19

    Taste the soup and add more salt, if needed.

20. 20

    Ladle into 4 chilled bowls and top with the scallops.

21. 21

    Serve immediately.

* Per serving · 4 servings · Values may vary.